(plenty for two when  served with mashed potato and perhaps a green vegetable)

• 400g diced casseroling wild boar.
• zest and most of the juice of 1 orange
• large sprig of rosemary
• 1 tablespoon thyme, chopped
• 1 small onion, minced
• 2 small cloves garlic, minced
• handful of pancetta (optional- we had some spare, so I used it)
• 4 small tomatoes, peeled  and chopped
• 1 medium carrot chopped
• substantial splash of rum ( I used a dark navy rum because we happened to already have some, but any would do really)
• a large glass of white wine
• vegetable stock to cover the meat in your casserole dish

Brown the boar in a hot frying pan. Transfer to a casserole dish.

Fry the onion, carrot, herbs and garlic gently in a little butter in the pan until the onion is soft and the carrot partly cooked. Add the pancetta and cook it through.

Add this mixture to the casserole along with the tomato and grate in the orange zest. Season with salt and pepper

Cover the meat with white wine and stock and place the casserole in the oven. Cook this, covered, for about 1.5 hours at 140C, then remove the lid, add a generous splash of rum and cook for a further 30 minutes. By this point the boar should be tender.

If the gravy isnot thick enough, pour it off into a saucepan and let it boil vigourously until it reaches the desired consistency, then return it to the casserole.

Taste the dish and add the orange juice (and maybe more rum) to taste  Serve over mashed potato.