Lower Nabs Farm Fresh Foods
Wildboarclough, Macclesfield, Cheshire, UK Tel: 01260 227218




1 lb Wild Boar cubed
1 oz Plain Flour
1 Onion chopped coarsely
2 rashers of chopped Bacon
1teaspoon Lemon Juice
1 Glass Port
1 half pint Beef Stock (Stock Cube and water)
2 Bay Leaves

Heat the oil in a heavy casserole dish and lightly brown the onions and chopped bacon on a medium heat.

Now add the meat and gently brown. Add the lemon juice, bay leaves, port and stock and any remaining flour and stir gently.

Season with salt and freshly ground black pepper and simmer for one and a half hours on a low heat or until the wild boar is tender.

Serve with jacket potatoes and redcurrant jelly.




1 lb Wild Boar Sausages
2 bay leaves
1desertspoon olive oil
6oz mushrooms
8oz diced bacon
1 heaped teaspoon plain flour

1 large garlic clove peeled and chopped
1 rounded teaspoon mustard powder
8oz shallots peeled
1 oz soft butter
10 fluid oz red wine
1 rounded tablespoon redcurrant jelly
1 teaspoon chopped fresh thyme
Salt and freshly milled black pepper

Heat oil in a large flameproof dish.

On medium heat, brown sausages evenly trying not to split the skins. Using a slotted spoon transfer sausages to a plate and brown the diced bacon, garlic and shallots.

Return sausages to dish and add red wine, thyme and bay leaves. Season lightly and simmer gently for 30 minutes with lid on.

Add mushrooms stirring in well and cook gently for a further 20 minutes, this time without the lid to reduce the liquid slightly.

To finish remove sausages and other ingredients to a warm serving dish and mix the butter, flour and mustard powder to a paste and mix to the liquid a little at a time.

Remove from heat whisk in the redcurrant jelly and return the ingredients to the casserole dish and it is ready to serve.




Serves 2

2 Rounded tbsp Cranberry Jelly
Grated rind and juice of half an Orange
Grated rind and juice of half a lemon
1 teasp freshly grated root ginger
1 slightly rounded teasp of mustard powder
3 tablespoonful of port OR whisky

1. Make the sauce 2 hours before needed.

2. Take off the rind of the half orange and lemon with potato peeler and shred into fine strips with a sharp knife.

3. Place ginger, cranberry jelly and mustard powder into a small pan and add rind and juice and place onto a medium heat.

4. Bring to simmering point whisking continually.

5. Turn off the heat when it starts to simmer and pour in the port or whisky.

6. Pour into a jug until needed.




Serves 4

1 level dessertspoonful Cornflour

1 tablespoonful demerara sugar
Finely grated rind and juice of 2 Oranges
1 tablespoonful chopped Parsley

1. Put chops onto grill

2. Mix together cornflour, sugar, rind and juice

3. While meat is cooking prepare sauce.

4. Put 1 tbs of meat juice into a small pan and mix in prepared sauce ingredients stir over a gentle heat until it thickens and stir in parsley.

5. Season to taste and pour over meat.