Wild Boar Casserole

INGREDIENTS:

1kg/2 lb diced wild boar
3-4 carrots
2-3 celery sticks

MARINADE:

½ pint/300ml red wine
1 chopped onion and mixed herbs

Marinate boar overnight in a covered dish. Put the meat and marinade ingredients into a casserole with chopped carrots, celery and other vegetables of your choice.

COOKING:

Cook in a moderate oven for about 1 hour or until tender.
Serves 4

Wild Boar in Cider

INGREDIENTS:

2 lb/1 kg wild boar shoulder joint
1 lb/500g vegetables of your choice (inc. potatoes)
6 oz/150g shallots/onions
¾ pint/450 ml stock
¾ pint/450 ml cider

SEASONING:

oil or butter to seal
mixed herbs

COOKING:

In a large casserole dish seal boar. Add stock, cider, vegetables, shallots, seasoning and mixed herbs. Bring to boil, cover with lid and place in oven (180°C/350°F/ gas mark 4) for 2 hours. Thicken stock if necessary.
Serves 4

Spicey Wild Boar Steaks

INGREDIENTS:

4 Wild Boar steaks

MARINADE:

120 ml natural yoghurt
squeeze of lemon juice
1 tbsp curry powder
2 tbsp mango chutney
pinch coriander
seasoning

Mix together the marinade ingredients and coat both sides of the steaks. Cover and leave for approx. 4 hours.

COOKING:

Grill for approx. 10 minutes each side.
Serves 4

Venison in Beer

INGREDIENTS:

1 tbsp oil
25g/1oz butter
1 head of celery chopped
2 tbsp black treacle
50g/2oz soft brown sugar
1.5 kg/3 lb diced venison
600 ml/1 pint bitter beer
300 ml/½ pint beef stock
seasoning

COOKING:

Preheat the oven to 180°C/350°F/gas mark 4. Brown the celery well in the oil and butter, seal the venison and place in casserole dish with the celery. In the same pan dissolve the treacle and sugar in the beer. Add stock and seasoning and bring to the boil. Pour over the meat, cover tightly and cook for at least 2 hours, adding more stock if necessary.
Serves 6

Venison Steaks with Orange

INGREDIENTS:

6 Venison Steaks
75 ml Grand Marnier or other orange liqueur
2 oz/50g chopped shallots
2 oz/50g butter
2 oz/50g flour
¾ pint/450 ml stock
Pinch tarragon plus
Pinch chopped parsley, seasoning
¾ pint/450 ml orange juice
1oz/25g sugar

MARINADE:

Grand Marnier or other orange liqueur
Marinate the steaks overnight in the Grand Marnier.

COOKING:

Cook the shallots in the butter for one minute and remove from heat, add the flour and cook for a few minutes, stirring. Remove from heat add the boiling stock, herbs and seasoning and bring slowly to the boil and cook for 3-4 minutes, stirring. Drain and season the steaks and sauté for about 4 minutes on each side. Remove from pan and keep warm. Add the orange juice to the pan, then the sauce and bring to boil. Add the sugar to the sauce and pour over the steaks.
Serves 6

Braized Venison in Red Wine

INGREDIENTS:

2lbs/1 kg Shoulder Venison, sliced about ½ inch thick
1oz/25g flour
3 onions diced finely
400 ml/¾ pint red wine
1 bay leaf
1 clove garlic
6 black peppercorns - cracked
seasoning
pinch of salt
oil

COOKING:

Heat oil in frying pan and brown venison. Transfer to braising dish and add remaining ingredients. Cover the dish and cook in oven (375°F/190°C/gas 4-5) for 1½ - 2 hours.
Serves 4