We are delighted to welcome Justin to this year’s Game Fair Kitchen. See his demo on Sunday 23rd April at the East Anglian Game & Country Fair.
This month he shares his delicious recipe for Tuscan style Wild Boar “Peposa”
8 wild boar cheeks, trimmed
small handful of thyme/rosemary
pinch 5 spice
4 lg cloves garlic
4 bay leaves
1 chilli, chopped
2 carrots 2 celery sticks, 6 small shallots, chopped
50ml red wine
1kg baby plum tomatoes
250g tinned tomatoes
20 black peppercorns
275ml chicken stock
1 garlic clove(grated),1 lemon(zested) 1tablespoon chopped parsley
(this is the gremolata)
Marinade the cheeks overnight in thyme, rosemary, five spice, chilli, salt, pepper and a dash of oil.
Pre heat the oven to 180c
Take the drained cheeks and brown in an oiled casserole dish.
add the carrot, shallot, celery and black pepper and colour these.
Add red wine and the marinade ingredients
Then add both the tinned and the fresh tomatoes along with the stock and bring to a simmer.
Cover with lid and allow to bake for 2.5 hours or until tender
remove the cheeks and reduce(if needed) to achieve a gravy like texture and pour over the cheeks.
Sprinkle the gremolata over the top, and serve
This works extremely well with soft polenta, or even mash.
For a little crunch I sometimes serve with deep fried fritters, made with the ears…