About this recipe:This is a super-hearty and robustly flavoured Italian-style meal. Wild boar is braised with beans, porcini mushrooms, fennel and artichokes, then garnished with Pecorino Romano and parsley. It's the perfect dish to keep you warm throughout the winter months.
550g dry cannellini beans
1 litre chicken or pork stock
1.8kg wild boar roast, cut into serving-size pieces
4 tablespoons olive oil
225g fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced
4 tablespoons chopped garlic
4 tablespoons finely chopped fresh rosemary
sea salt and ground black pepper to taste
8 large artichoke hearts, cut into eighths
2 large fennel bulbs, cored and thinly sliced
4 tablespoons olive oil
2 tablespoons finely chopped garlic
1/2 teaspoon crushed chillies
125ml white wine
4 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil for drizzling
60g grated Pecorino Romano cheese
30g chopped Italian flat leaf parsley
1 lemon, zested
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Method Prep:50min › Cook:3hr › Ready in:3hr50min
Soak beans in ample cold water overnight.
Drain cannellini beans and pour into a large saucepan along with chicken stock and water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.
Heat 4 tablespoons olive oil in a large frying pan over high heat until it begins to smoke. Add boar pieces and sear until browned on all sides. Remove seared boar and place into the pot, on top of the gently simmering beans. Heat the frying pan until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 4 tablespoons garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.
Cover and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.
When the beans are nearly ready, place the artichoke hearts into a large frying pan with some water. Cover and steam over high heat until just tender, about 2 minutes; then add the sliced fennel and steam for 1 minute more. Drain in a colander and return frying pan to the stove.
Reduce heat to medium-high and pour in 4 tablespoons of olive oil and 2 tablespoons of chopped garlic. Cook, stirring frequently, until the garlic turns golden, then sprinkle with crushed chillies and add the drained vegetables. Stir and cook until the vegetables are tender and golden, about 2 minutes. Pour in white wine, cook until nearly evaporated, then season with lemon juice, salt and pepper.
To serve, mound vegetables into the centre of a large serving plate and place the pieces of boar on top. Spoon the beans around the vegetables, drizzle liberally with extra-virgin olive oil and sprinkle with Pecorino Romano cheese, parsley and strands of lemon zest.
If your local supermarket of butcher doesn't stock wild boar, you can purchase it online. Alternatively, you can use pork instead.