Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Wild Boar Casserole  HT  MC   British  75mins

 

  

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

  

Ingredients:

   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

  

Instructions

  

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  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk