Wild Boar Casserole in a Rich Italian Style
• 2lb generous cubes diced shoulder
• 2-3 tbls oil (or butter)
• 1 tbls flour
• 1/2-pint robust red wine
• 2 cloves garlic
• 2 tbls spiced oil
• 1 onion diced
• 2 tbls spiced vinegar/wine vinegar
• 3-4 sage leaves, sprig rosemary leaves, finely chopped
• 2 tbls Masala(optional)
• 2 tbls robust red wine
• 2-3 cloves
• 1 1/2 tsp salt
• 2-3 crushed juniper berries
• Plenty fresh milled pepper
Mix the meat with all the marinade ingredients and marinate in cool place for 24 hours.
Drain from the marinade, pat dry. Heat the butter or oil in a heavy frying pan and brown the meat all over, sprinkling in the flour to brown a little too. Do not overfill the pan or the meat may stew, not brown, and you must keep the heat up.
Remove to a casserole, preferably earthenware, Deglaze the pan with the marinade and wine and pour over the meat.
Cover closely, cook in a very slow oven (250F/130C/gas 1) for about 2 1/2 - 3 hours until the meat is very tender, and the sauce 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 with polenta or creamy mashed potatoes.