WILD BOAR Curry with Lime and Rosemary
Serves 6-8

4 tbsp. groundnut oil           
4 tomatoes, chopped
2 large onions, finely chopped           
1 tsp. rosemary           
2 lb (900g) wild boar steak, diced           
1 tsp. garam masala
2 oz (50g) seasoned flour           
10 fl.oz (300ml) game stock (below)
8 shallots, peeled           
2 tbsp. Worcestershire sauce
3 large potatoes, diced           
3 tbsp. hot curry paste
Juice and zest of 1 lime           
Salt and freshly ground black pepper
2 green chillies, finely chopped           
1 sprig of fresh rosemary
5 fl.oz (150ml) fromage frais
4 garlic cloves, crushed with a little olive oil

1. Heat the oil in a large frying pan. Coat the onions and meat in the seasoned flour and cook for about 6 minutes, browning the meat all over. Put the onions and meat in a large, deep casserole dish. Slowly fry the shallots in the same pan, adding the crushed garlic, lime juice and zest, chillies, potatoes, tomatoes, rosemary and garam masala. Add the stock, Worcestershire sauce and hot curry paste. Season with salt and pepper, finally adding the sprig of rosemary.

2. Pour the sauce over the steak and cover the casserole dish with a lid or foil. Cook in the centre of the preheated oven (1800C/3500F/gas 4) for 2 hours until the meat is very tender. Remove the sprig of rosemary, add the fromage frais, and cook for a further 10 minutes. Serve with rice.



Game Stock
1 lb (450g) game bones           
2 large carrots, sliced
1 lb (450g) shin of venison           
2 bouquets garni
1 lb (450g) mixed game meat           
4 white peppercorns
2 oz (50g) dripping           
8 juniper berries
2 leeks, sliced           
4 tbsp. white wine vinegar
1 large onion, sliced           
1 sprig of thyme
1 celery stick, sliced           
Salt and freshly-ground black pepper

1. Preheat the oven to 2200C/4250F/gas 7. Blanch the bones for 10 minutes in boiling water then put them into a large roasting tin with the chopped meat and dripping. Brown the bones in the centre of the preheated oven for 40 minutes.

2. Remove the bones to a large, deep, flameproof casserole dish or pan. Add the vegetables and all other ingredients. Cover with water and bring slowly to the boil. Remove any scum from the surface and cover with a tight-fitting lid. Simmer the stock over the lowest possible heat for 3 hours, to extract all the flavour from the bones and vegetables. Top up with hot water if necessary.

3. Strain the stock through a fine sieve into a large bowl. Leave to settle for 5 minutes, then remove the fat from the surface by drawing absorbent kitchen paper across the top. Correct the seasoning. It is now ready to use.