Razorback wild boar with urenika potatoes

Babiche Martens

Ingredients

1 to taste	Salt
1	Wild boar, (scotch and crackle) (Main)
1	Oil
2	Onions
4	Garlic cloves, large
2	Bay leaves
3	Apples
½ Tbsp	Brown sugar
2 tsp	Butter
½ cup	Beer, (celtic red beer)
3	Potatoes, (urenika potatoes, 3-4 per person)
1	Green beans, (trimmed and sliced lengthwise)

Directions

1. Preheat oven as hot as possible. Score the boar skin all over and rub well with salt and oil.
2. Cook for 15 minutes, then reduce the temperature to 180C.
3. Slice the onions and halve the garlic cloves.
4. Remove the meat, sit on top of the onions, bay leaves and garlic then return to the oven for a further 15 minutes before turning the heat back up for a final 10 minutes. Let rest for 30 minutes.
5. Peel, core and chop the apples. Place in a saucepan with the sugar and beer.
6. Cook gently until soft, approximately 15 minutes. Stir the butter through.
7. Boil the potatoes and the beans in salted water until tender. Drain and serve with the sliced boar and apples.