Most dishes that call for pork can also be created from wild boar. The boar’s flesh is slightly darker, denser too and contains very little fat, but in all other respects the meat is similar, if somewhat more gamey. When cooked slowly in a hearty sauce flavoured with red wine and tomatoes wild boar is simply delicious.
To serve 4 people you will need:
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1lb 10 oz/750kg neck or shoulder wild boar cut into strips or diced into small cubes
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1 glass of red wine
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2 tbs tomato puree
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1 medium onion chopped fine
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4 carrots diced fine
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4 large tomatoes fine chopped
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2 sticks celery diced fine
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3 cloves garlic chopped fine
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Small bunch flat leaved parsley chopped fine
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Small bunch oregano chopped fine
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1 bay leaf
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Oil to fry meat and vegetables
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Flour to dust meat before frying
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Penne or pasta of your choice
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Salt and freshly ground black peppercorns to season.
Method:
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Dice or slice meat and vegetables and turn the oven to 150°C/300°F or gas mark 2.
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Toss the meat in a little seasoned flour.
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Heat enough oil in a large pan to cover the surface, toss in the wild boar pieces and fry until the meat has begun to brown. Remove from the pan.
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Toss prepared vegetables, into the same pan, adding a little more oil if needed. Stir well and continue to cook until the vegetables begin to soften. Return the browned meat to the pan.
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Add chopped garlic, tomato paste and herbs.
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Pour in the wine and equal amount of water and cook the mix for a further 5 minutes.
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Season and spoon mix into a heavy casserole dish with a lid and cook gently for at least one and a half hours or until the meat is really tender and the liquid has reduced, which may take two hours.
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Cook the pasta in boiling salted water just ten minutes before the meat is cooked.
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Drain pasta, place in the bottom of a serving dish and top with the meat and sauce.
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Serve with a crisp green salad