• 4servings
  • 150minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg wild boar , shoulder, cut into large chunks

  2. 1 tbsp juniper berries , crushed

  3. 4 sprigs thyme , leaves only

  4. 5 cloves garlic , sliced

  5. 1 large red onion , sliced

  6. 1 glass red wine

  7. 2 tbsp Dijon mustard

  8. 1-2 tbsp oil , for frying

  9. 2 sticks celery , diced

  10. 750 ml chicken stock

  11. 1 bay leaf

  12. 100 g streaky bacon , or pancetta rashers

Instructions Jump to Ingredients ↑

  1. Place the meat in a large bowl with the juniper, thyme, garlic, onion, red wine and mustard. Mix together so the meat is completely coated, cover and transfer to the fridge to marinate for up to 24 hours.

  2. Preheat the oven to 170C/150C fan/gas 2.

  3. Drain the boar from the marinade, reserving the marinade, and pat the meat dry with kitchen paper. Heat a little oil in a casserole dish over a medium-high heat, add a handful of the boar and fry for 3-4 minutes, turning, until browned on all sides. Transfer to a bowl and repeat with the remaining boar.

  4. Once all the boar is browned, tip it all back into the casserole, along with any juices in the bowl. Add the celery, chicken stock, bay leaf and reserved marinade and season with salt and freshly ground black pepper.

  5. Lay the rashers of bacon on top of the dish and cover with a lid. Cook in the oven for 1 ½ - 2 hours, or until the boar is meltingly tender. Serve.


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