Wild Boar Casserole

I know this dish calls for a Barolo, but it's such a good drinking wine I'm loathed to put it in a casserole, we tend to use Chianti.

Serves 4-6
Prep Time 30mins
Cooking Time 2/3 hrs
Ingredients

• 2 lb Wild Boar shoulder  trimmed and cubed
• 1 tbsp plain  flour
• 1/2 pt robust red wine
• 2-3 tbsp olive oil (or butter)

Marinade

• 1 diced onion
• 2 cloves garlic
• 3-4 chopped sage leaves
• sprig finely cut rosemary leaves
• 2-3 cloves
• 2-3 crushed juniper berries
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 tbsp Marsala (optional)
• 2 tbsp robust red wine
• 1-2 tsp salt
• plenty of fresh  black pepper

Method

• Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days in the fridge.
• Drain from the marinade and pat dry.
• Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew.
• Remove from heat and place in a large casserole dish, preferably earthenware.
• Deglaze the pan with the marinade and wine and pour over the meat.
• Cover closely, a layer of tinfoil under the lid and cook in a very slow oven 250 F /130 C/gas mark 1/2 for about 2-3 hrs until the meat is very tender and the sauce well reduced.
• Cook with the lid off if not well reduced, the sauce should be little more than a sticky substance that coats the meat.
• Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.

Equipment

• Large bowl (for marinade)
• Heavy frying pan
• Casserole dish

Shopping list

• 2 lb Wild Boar shoulder
• Red wine
• Olive oil (or butter)
• Onion
• Garlic
• Sage
• Rosemary
• Cloves
• Juniper berries
• Red wine vinegar
• Olive oil
• Marsala (optional)

Suggested wine

• A good Italian red wine, probably a Borolo, Bararesco or Chianti Classico.