Wild boar with cider and cream with jerusalem artichoke dauphinoise

Serves 8

Prep time 30 minutes

Cooking time 2 1/2 hours

Ingredients

50g butter from Real France

20 shallots, peeled from Only Organics

100g streaky bacon cut into chunks

3 cloves garlic, peeled and crushed

1200g diced wild boar from Sillfield Farm

50g plain flour

500ml cider from New Forest Cider

4 bay leaves

6 sprigs thyme

500g potatoes, peeled and thinly sliced

500g Jerusalem artichokes, peeled and thinly sliced

400ml double cream

150ml milk

Sea salt and freshly ground pepper

150g stoneless prunes

Method

Preheat the oven to 170°C/gas mark 3. Take a large casserole pan and heat up along with 25g of the butter. Add the shallots and bacon to the pan and cook until everything starts to colour.

Dust the pork in the flour and add to the pan with the onions. There is no need to brown the meat.

Pour in the cider, stirring really well, then add the bay and thyme. Bring to the boil, cover and place in the oven for 2 hours

Meanwhile, spread the remaining 25g butter inside a large oven-proof dish. Layer the potatoes and artichokes seasoning as you go. Stir together the cream and milk, then pour over the potatoes. Bake along side the casserole for 75 minutes.

Take the casserole from the oven, remove the lid and place over a high heat to reduce for around 10 minutes. Stir the prunes through the casserole and adjust the seasoning.

Serve the casserole with squares of dauphinoise and steamed winter greens.