Wild Boar Casserole in Italian Sauce Serves: 4-6
2 lb generous cubes trimmed wild boar shoulder
1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)
Marinade:
1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves
2-3 crushed juniper berries
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper
Mix the meat with all the marinade ingredients and marinade in
a cool place for 24 hrs or up to 5 days.
Drain from the marinade and pat dry.
Heat the butter or oil in a heavy frying pan and fry the meat
until brown all over, sprinkling the flour over to brown a
little too.
Do not overfill the pan or the meat may stew, not brown and
keep the heat up.
Remove from heat and place in the casserole, preferably
earthenware.
Deglaze the pan with the marinade and wine and pour over the
meat. Cover closely, a layer of tinfoil or bakewell under the
lid and cook in a very slow oven (130 C) for about 2-3 hrs
until the meat is very tender and the sauce well reduced.
Cook with the lid off if not well reduced, for the sauce
should be little more than a sticky substance that coats the
meat. Degrease any excess fat and serve over polenta or
noodles. This of course reheats and gets better and better.
