On November 8th, we celebrated our first Game Night of the season with a sold out menu. It was such a success, we thought we would share one of Stuart’s favourite recipes of the evening.
Wild Boar (known by many as the original Prehistoric Pig) is famous for a nutty, sweet taste but also as being a more healthy alternative to other meat. It is one of the few meats that is leaner than domestic Pork, has less fat than Beef but contains much more protein. It is also known for promoting the production of white blood cells, in turn enhancing the immune system.
Stuart’s Wild Boar Cassoulet went down a storm on Game Night, you can find his recipe below…
Wild Boar Cassoulet (serves 8-10, but can be portioned and frozen)
You will need…
1lbs Cannellini Beans
1lb Toulouse Sausage (we use our own Chorizo)
2 ½ lbs Diced Wild Boar Shoulder
½ lb Wild Boar Skin
4 Duck Legs
½ pt Chopped Tomatoes
½ pt White Wine
4 oz Bread Crumbs
2 Onions, diced
1 head of Garlic peeled & sliced thinly
1 Bay leaf
1 large sprig of Thyme
1 spring of Rosemary (tie all herbs together to make a Bouquet Garni)
1 onion & 1 Carrot for Beans
Salt, Rosemary, Thyme and Garlic for Duck Confit
Sprinkle Sea Salt, Rosemary, Thyme & Garlic all over Duck legs. Cling film and place in the fridge for 24 hrs.
Soak Cannellini Beans in cold water and leave over night.
Rinse off salt from Duck legs & brown lightly in the oven.
Drain Beans from pan. Replace in pan with 1 onion & 1 Carrot cut in half, with double the volume of water.
Simmer gently until all but tender (approx 45 minutes).
Drain the Beans but keep the liquid, removing the Onion & Carrot.
In a saucepan or a crock casserole dish; lightly brown the Onions and add half the Garlic, cook until golden. Add the wine and boil for 2 minutes, add the Tomatoes & cook for 2 minutes.
Meanwhile, sauté the Wild Boar & Toulouse Sausages until golden brown. Add a pinch of Salt & Pepper to the Wild Boar as you go.
Add half of the Beans to the Tomato mix in the Casserole and add the Bouquet Garni along with the Duck legs, Bacon, Wild Boar & Sausage.
Cut the Wild Boar skin into two strips and place around the side of the pot. Add the other half of sliced Garlic and top with the rest of the Beans & pour over the Bean cooking liquor until just covered.
Cook in an oven at 120˚for an hour and a half, possibly two, but after one hour, pour over the Breadcrumbs evenly across the beans.
Notes: The Breadcrumbs should form a golden crust, beneath which are the moist, creamy beans & tender chunks of the meats.
This is a substantial dish-Stuart recommends a good walk & a light salad beforehand!
Top Tip** The Wild Boar skin adds greatly to the gelatinous, unctuous texture of the stew.