Carbonnade of Wild Boar with Guinness
(serves 4)

2 lb (900g) wild boar steak           
8 oz (225g) button mushrooms
Salt and freshly ground black pepper           
8 oz (225g) parsnip, diced
2 tablespoons olive oil           
1 tablespoon juniper berries
1 ounce (25g) butter           
1 x 270ml bottle of Guinness
1 lb (450g) shallots           
5 fI oz (150ml) Espagnole Sauce
1 teaspoon flour           
2 tablespoons redcurrant jelly

1.  Season the meat with salt and pepper. Heat the olive oil in a frying pan and brown the meat all over, then transfer it to an ovenproof casserole.

2. Add the butter to the frying pan and sauté the shallots, stirring constantly, until they are golden brown. Sprinkle with flour, stir well, and add to the casserole. Add the mushrooms, parsnip, juniper berries, Guinness and Espagnole sauce and cook over a low heat for 2 hours. Taste for seasoning and finally stir in the redcurrant jelly.

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