Wild Boar with Red Beans and Sour Plums

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

There is a variety of sour plum which grows in southern Russia and Iran which you can occasionally buy in Middle Eastern shops. However ripe plums with a little lemon juice will do, and I tend to supplement these with the Japanese Umeboshi plums which you can find quite widely. I often bottle just ripe plums in wine vinegar which works very well for cooking. If you are using canned beans, put them together with the boar after you have browned it.