Ingredients

Ingredients

• 1.5kg/3lb 5oz boneless shoulder of wild boar or pork

For the marinade

• 2 bay leaves

• 4 large thyme sprigs

• 3 x 18cm/7in rosemary sprigs

• 1 fat celery stick, roughly chopped

• 300ml/10½fl oz gusty red wine such as a Cabernet Sauvignon or the Corsican Niellucciu

• 8 cloves

• 2 medium onions, sliced

• 6 garlic cloves, lightly crushed

• 12 black peppercorns

• 1 tbsp juniper berries, lightly crushed

For the stew

• 4 tbsp extra virgin olive oil

• 200g/7oz small chorizo sausage or figatellu sausage, cut into 4-5mm/¼in-thick slices

• 2 tsp tomato purée

• 2 tsp plain flour

• 100ml/3½fl oz red vermouth, such as the local Cap Corse

• 450ml/15¾fl oz beef stock

• 50g/1¾oz dried porcini mushrooms

• 50g/2oz chestnuts, cooked and peeled and vacuum-packed

• 1 tbsp butter

• 200g/7oz mixed wild mushrooms, including some chanterelles, wiped clean and sliced if large

• salt and freshly ground black pepper

• handful parsley, chopped, to garnish

Description

Recipe Uses 1.5kg/3lb 5oz Boneless Shoulder Of Wild Boar Or Pork, 2 Bay Leaves, 4 Large Thyme Sprigs , 3 X...

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