cookery school

Ragout of Wild Boar and Pancetta

Ingredients

16oz/500g diced wild boar haunch
2 glasses red wine
6oz/200g pancetta
1 tbls plain flour
4 carrots
1 swede
4 cloves of garlic
12 shallots peeled and left whole
8 leaves of fresh sage
2 large sprigs of fresh rosemary
2pts/1.5 litres chicken stock

Serves: 4
Prep time: 8 hours to marinade 25 minutes to prepare
Cook time: 3 hours

Method

1.Start by placing the wild boar in a large bowl and pouring over the wine and leave this to marinade for at least 8 hours.
2.Now drain away and reserve the wine.
3.Take a large casserole pan and place onto medium heat and add a splash of olive oil,carefully add the wild boar,pancetta and then the flour and fry to a golden brown.
4.Remove the boar from the pan and add all the vegetables,let these fry for 5 minutes then add the wine.
5.Add the boar back to the pan and stir well into the vegetables.
6.Add the stock and bring to a simmer for 10 minutes.
7.Skim the surface well.
8.Place the lid on the pan and place into the oven for 2 hours.
9.Carefully remove the pan from the oven and skim well again.
10.Add the herbs and season lightly with salt and pepper,place back into the oven for a further hour.
11.Serve straight away with polenta or a creamy mashed potato.