Name: Wild Boar Stew
Yield: Serves 6
Cuisine: Italy
Ingredients: Sprigs of fresh sage; 2–3 bay leaves; Salt and Freshly ground black pepper; ¾ bottle decent Italian red wine – we used La Suvera Rango 1988; 300 ml (½ pint) fresh tomato sauce or use passata or other prepared tomato sauce; 2–3 cloves of garlic; 1 leg of wild boar, cut into large pieces, or use about 1 kg (2¼ lb) leg of pork or venison; Another wineglass of red wine; 6 tablespoons olive oil; Sprigs of fresh rosemary; 2 red onions, peeled and quartered; 1 carrot, cut into dice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

As one who has eaten cobra in Saigon, crocodile in the Northern Territories, one-thousand-year-old eggs in Hong Kong and thrushes in Provence (a noted New Year’s Eve delicacy), and as one who feels no guilt about despatching a lobster or preparing a crab, I have freely to admit that I have no conscience about hunting. Although I understand that for many this is a disagreeable pastime, it is a sad fact that those who protest against what is not only a natural rural pursuit but also a meaning