with Lisa Temperley

Wild boar meat is leaner and tends to be darker red than ordinary pork, with a sweet and nutty flavour, due in part to its wild diet of grasses and nuts and forage. (Freeze for at least 3 months to kill any bugs. I tend to leave it for 9 months minimum to make sure the meat breaks down and is tender )


1 large onion (peeled and finely chopped)
2 celery sticks (finely chopped)
2 garlic cloves (peeled and finely chopped)
1 red chilli (de-seeded and finely chopped)
2 x 400g tins of chopped tomatoes
400 g tin of haricot beans (drained and rinsed)
1 tsp smoked paprika
sea salt and freshly ground black pepper
chopped flat-leaf parsley, to garnish
Pasta and crusty bread or mashed potatoes to serve

wild boar Cassoulet

Preheat oven to 180°C (350°F/Gas 4). Heat 1 tbsp of olive oil in large, heavy-based frying pan.

Add meat and cook gently for 1–2 minutes or until just sealed and lightly browned on all sides.

Transfer to a plate and set aside until needed.

Add remaining 3 tbsp of olive oil, followed by onion, celery, garlic, chilli and sage, and sauté gently for about 10 minutes until onion is soft but not browned, stirring occasionally.

Add tomatoes and simmer for about 10 mins, stirring occasionally, until sauce slightly reduced and thickened.

Season with salt and pepper to taste.

Transfer tomato mixture to small roasting tin or casserole dish,

stir in haricot beans and smoked paprika and arrange meat, burying it down into the mixture.

Cook on low heat for at least 2hrs until tender and falling apart. Check regularly to avoid overcooking, as the lean meat can dry out quickly

Scatter with parsley and serve straight away with pasta or mashed potatoes and a basket of crusty bread.

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