Wanted to impress guests for this weekend gone birthday meal, so out came the boar i culled with Colin (solway) and my own venision.
1.5lb of each if diced, marinated for 24 hours in Glass and half of red wine, garlic, shallots and fresh herbs.
Slow cooked for 10 hours in croc-pot. Once done placed a puff pastry lid on top of seperate dishes, served along with green beans and coll-cannon mash from fresh dug spuds.
My next try of this which was gorgeous is to do the same but in a suet pie.