By Mark Hix
This dish is basically a cook-up of Peter Gott’s fresh, cured and prepared wild boar produce, with a little local ale thrown in. In France, a dish like this would be cooked, normally in red wine, for a hunting party. It’s difficult to know what to do with boar and, unlike pork, there are few cuts that are tender enough to cook as you would pork.
I came up with this idea over the phone with Peter, but he’s yet to try it out. It may have to come with us in a tiffin box on a fishing tr