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Wild Boar Casserole  HT  MC   British  75mins



Serves  4      Hot  Game  Pork  Main Course  Dairy Free   Eggless   Britain  Europe



   900g/2lb Shoulder of Wild Boar, cubed

   1 tbsp Vegetable Oil

   2 Onions, peeled and chopped

   25g/1oz Plain Flour

   1 Garlic Clove, crushed

   1/2 teasp Allspice

   1 teasp Mustard

   600ml/1pt Chicken Stock

   2 Bay Leaves

   2 Sprigs Fresh Thyme

   Salt and Black Pepper




1. Heat the oil in a large saucepan, add the meat and brown on all sides. Remove with a slotted spoon.

2. Add the onions and garlic to the pan and sauté gently until soft and golden. 

3. Sprinkle the flour over the top and stir well. 

4. Add the allspice, mustard, salt, pepper and stock and blend over a medium heat until slightly thickened.

5. Return the meat to the pan then add the bay leaves and thyme. 

6. Bring to the boil, then reduce the heat, cover and simmer gently for about 1 hour until tender. Serve hot.



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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