Allow to cool then trim off any sinew or gristle. At this stage they can be reheated whole or in slices with a creamy sauce, or lightly dusted in flour or breadcrumbs and pan-fried.
Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a ...