Justin Sharp Owner and Head Chef at Pea Porridge shares his delicious recipe for Tuscan style Wild Boar “Peposa”.

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”

INGREDIENTS:

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)

 METHOD:

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…

 

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