Farmed “wild” boar doesn’t have the same flavour as proper wild boar, which should really be frozen first to kill off the parasites (apparently).

Onion, or shallot, diced

Large piece of wild boar, or bits of off-cuts, suitable for long, slow cooking

Stock, 2/3 beef and 1/3 chicken, about a pint – you can always add more

1 tablespoon of honey

2 tablespoons of Worcestershire sauce

6-10 juniper berries

6 black peppercorns,

1 teaspoon ground cumin.

Gently fry the onions in a large casserole dish/stockpot. Add the meat and brown. Make up/heat the stock and add the rest of the ingredients to it to dissolve the honey. Pour over the meat and bring to the boil. Stick the lid on and cook on top of the wood burner for at least 5 hours. This would also work in a slow cooker.

Keep tasting (but not too much or there won’t be any gravy left) as you may need to add salt.

Thicken the gravy using your preferred method – leave the lid off, decant the stock and reduce it, add a beurre blanc, leave it runny, whatever.

Serve with mashed potatoes and veg and remind people to watch out for their teeth on the lead pellets.

This also works well for venison, but substitute red currant jelly for the honey and pare back a bit on the Worcestershire sauce.