Wild Boar Casserole

Wild Boar Casserole

Wild Boar Casserole

Place bacon in a large, deep frying pan.
Cook over medium high heat until evenly brown.
Drain and set aside.
Put pork, salt, pepper, and flour into a large mixing bowl.
Toss to coat pork evenly.
Brown pork in frying pan with bacon fat.
Place pork into stock pot (leave 4 tablespoons of fat in frying pan).
Add the garlic and onion and sauté until the onion begins to turn golden.
Deglaze frying pan with 120ml water and add the garlic-onion mixture to the stock pot with bacon, beef stock, and sugar.
Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot.
Reduce heat and simmer covered for 20 minutes until vegetables are tender.
Check seasoning to taste.

You could substitute the pork with good game meat such as Venison.

Ingredients

675g (1 1/2 lb) thickly sliced bacon, diced
2.75kg (6 lb) boneless pork shoulder, cut into 5cm pieces
1/2 tspn salt
1/2 tspn ground black pepper
50g (2 oz) plain flour
3 cloves garlic, minced
1 large onion, chopped
120ml (4 fl oz) water
1l (1 3/4 pints) beef stock
2 tspn caster sugar
500g (1 1/4 lb) diced carrots
2 large onions, cut into bit-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
250ml (8 fl oz) white wine