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Wild boar stew

The hunting of wild boar has taken place throughout Europe for thousands of years and many cultures saw the killing of a wild boar as proof of courage and strength. For the Celts, the boar was sacred, and the cooked meat was central to ceremonial feasts.

Equipment

Weighing scales
Measuring jug
Mixing bowl
Cling film
Frying pan
Cast iron lidded casserole
Steamer

Preparation method

Day 1

The day before place the meat in the mixing bowl with the ale, cover with clingfilm and place in the fridge and allow to marinade over night. (8 hours)

Day 2

The following day, preheat the oven to 160C/310F/gas 2 ½.
Drain the meat, reserving the liquid.
Melt the lard in the frying pan until smoking hot then add the meat in batches and brown on all sides. Set aside.
Add the rapeseed oil to the casserole and gently fry the onions and carrots for 5 minutes until the onions start taking on colour.
Add the meat and the reserved liquid, bring to the boil and reduce the heat to a simmer.
Add the honey and pearl barley and once simmering vigorously cover the casserole and place in the oven for 2 ½ hours or until the meat is tender. Check after 1 and a ½ hours that the stew hasn’t dried out. If it has add boiling water and return to the oven.
Place the cabbage in the steamer and steam until tender.
Remove the casserole from the oven and stir in the cooked cabbage, season and serve.

*Pepper would not have been available in the Iron Age but if you are happy to veer from authenticity, I would recommend adding it

For tips on making stews see my guide for making soups and stews.

More Iron Age recipes

Barley griddle cakes

Bean fritters

Beltane cake

Blackberries with cream and hazelnuts

Poppy seed and blackberry cake