Many butchers now stock wild boar. Truly wild boar has been extinct in the British Isles for 400 years but it can still be found in other European countries. However, it is now farmed here, hence the availability.
If you cannot find boar you can easily substitute stewing pork or even lamb in this recipe. The addition of chicken livers for the last part of the cooking adds a soft richness to the flavourful sauce. I serve this with new potatoes tossed in olive oil and plenty of chopped spring onions and fresh dill.
Cut the meat into roughly 2.5cm/1in pieces. Chop the mushrooms up finely, including the stalks — you can do this in a food processor if you like. Put the fresh tomatoes in a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and chop roughly. Crush the juniper berries in a pestle and mortar. Pull the rosemary spikes off their stems. Peel the garlic and ginger and cut up roughly, then chop the rosemary, garlic and ginger together finely.
If you like, you can keep the casserole warm at the lowest possible oven temperature for an hour or two before eating. Then roughly chop the parsley and stir it in just before serving.
© 1997 Josceline Dimbleby. All rights reserved.