Wild boar!

Here is how the wild boar ended up. I braised it in wine, garlic, fennel, herbs for several hours. Then shredded it.
I saved the cooking liquor/juices along with the onions from the roasting tray. Crushed them with some chopped tomatoes and added some green peppercorns  and some basil to make the sauce.
Thus creating my ragu of wild boar. Very meaty. Very delicious. Finished with flat leaf parsley and Pecorino cheese.
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Inspired by last week's live chat from @soignefood & @brokedinner I've sourced some Wild Boar. I'll be slamming this beautiful shoulder in the over with garlic, onions, fennel, white wine, celery, thyme and more garlic for several hours. Then it'll be either fresh pasta or gnocchi. And sundried tomato ragu sauce. . . No tweezers required □ . . #Pubchef #chef #ipswich #suffolk #gastropub #chef #soignefood #wildboar

A post shared by Knife Of Brian .co.uk (@knifeofbrian) on Jan 27, 2018 at 4:38am PST