Wild Boar With Apples
(Cinghiale Alle Mele)
Ingredients:
2 oz (50 grams) butter
2 and 1/4 lbs (1 kg) lean wild boar, diced
1 onion, finely chopped
1 carrot, finely chopped
1 tablespoon plain flour
13 fl oz (375 ml) red wine
1 garlic clove
1 bay leaf
2 fl oz (50 ml) brandy
3 apples, peeled, cored and sliced
Salt and pepper
Directions:
Preheat the oven to 200°C (400°F) Gas Mark 6.
Melt half the butter in a flameproof casserole, add the meat and cook, stirring frequently, until browned.
Stir in the onion and carrot, sprinkle in the flour and cook, stirring constantly, for 2-3 minutes, then gradually stir in the wine.
Add the garlic and bay leaf, season with salt and pepper and bring to the boil.
Transfer the casserole to the oven and cook for 1 hour, then stir in the brandy.
Meanwhile, melt the remaining butter in a pan, add the apples and cook, stirring occasionally, for 10 minutes until golden.
Discard the garlic and bay leaf, serve the meat in the cooking juices and hand the apples separately. Serves 4.