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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.

Pappardelle with Wild Boar Sauce in the Arezzo style

Recipe from Valentina Harris

Serves 4

• 1 chopped onion
• 1 chopped carrot
• 1 chopped celery stick
• 100g Prosciutto crudo chopped
• 4 tablespoons olive oil
• 450g wild boar steak, cubed
• A large glass of good full bodied red wine
• Salt and pepper
• 5 tablespoons tomato puree
• 6 tablespoons hot stock
• 200g passata
• A pinch of fennel seeds
• A pinch of ground cumin
• 400g thick ribbon pasta
• Grated Parmesan to serve

Fry the vegetable gently with the Prosciutto and olive oil until onion is transparent. Add meat and seal on all sides until browned. Pour over the wine and bring to boil, season with salt and pepper, cover and simmer for about an hour and a half or until meat is completely tender.

Blend together tomato puree and stock. While the meat continues to cook gradually add the diluted tomato puree and the passata. Add the fennel seeds and cumin and stir thoroughly. Cover again and simmer for a further 1 hour. Check and adjust seasoning to taste.

Cook pasta as per normal, drain and return to empty pan. Pour over the sauce and mix together thoroughly, then transfer to a warmed serving platter or plates and serve with parmesan as preferred.

You can also just use ground wild boar instead of ground beef if you are making a ragu sauce.

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