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Ingredients per serving of ten

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3 kg of wild boar 

• A bottle of Chianti  

• Fresh rosemary (a generous bunch)

• Salt and pepper

• Unsweetened plum preserve

•  Pancetta

• 2 large onions

• Salt and pepper to taste

 

Method

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1. 1. Lay the boar meat out in an oven tray. Rub it with salt and pepper, and place rosemary on the meat at intervals.
   2. Pour the bottle of red wine over the meat.
   3. Cover with cling film and refrigerate for at least 12 hours, turning the meat once halfway through. This is important as it leeches the strong game flavor from the meat.
   4. When ready to cook, drain the marinade (which will now be cloudy) along with half of the rosemary and set it aside.
   5. Preheat the fan oven to 170 degrees.
   6. Place the meat in the roasting tin and coat the inner side with plum preserve. Add slices of guanciale and the other half of the rosemary. Roll the joint closed and tie it in place with roasting string or secure with toothpicks.
   7. Sear the meat in a shallow pan over high heat.
   8. Return the meat to the roasting tin with peeled and quartered onions, a generous dollop of extra virgin olive oil, and additional guanciale on top to provide basting fat as the meat cooks (boar is very lean and can be quite dry without added fat).
   9. Ladle a few spoonfuls of marinade over the meat and cover with foil. Place in the oven for 2 hours and 30 minutes, checking every 30 to 15 minutes after the first hour (you know it’s cooked if a knitting needle inserted into the center comes out scalding hot at the tip. You want it to be tender, not overcooked, as it would become dry). Add more marinade as necessary.
   10. Reduce the marinade in a pan, adding flour as needed to thicken. Once the meat is cooked, add the drippings from the bottom of the roasting tin. the onions from the pan to the gravy and reduce more if needed.

2. Carve and serve with roast potatoes!