Traditional country pursuits reimagined for a modern world
A great dish for the campfire.
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1 wild boar shoulder joint
1 rack of wild boar ribs
2 tbsp Cholula hot sauce to finish
1 tbsp paprika
1 tbsp black pepper (coarse ground)
1 tbsp garlic powder
1 tbsp Maldon sea salt
1 medium dried chilli
A few handfuls of Charlotte potatoes
A few handfuls of spinach
A few handfuls of sweet chillies
1 red onion (roughly chopped)
A few cloves of garlic
1. Fire up the Joe and get the temperature to about 150ºC – so not too hot. You can use a fan oven for this.
2. Mix the smoked paprika, black pepper, sea salt, dried chilli and garlic powder to make the rub.
3. Give the ribs and shoulders a good rub with the mixture, followed by a splash of Cholula hot sauce.
4. Wrap them well in baking parchment, then encase them in foil. Bung them in the Joe/oven, and forget about them for 90 minutes.
5. Meanwhile, lay a pile of Charlotte potatoes on foil and parchment and mix with spinach, sweet chillies, red onion, garlic cloves and lemon juice.
6. Add seasoning and a splash of olive oil to the veg, wrap it up really well and place the parcel in with the ribs and shoulder for the final 60 minutes of cooking.
7. After cooking, the ribs should be dark and sticky, with a good bark on the outside. They pull apart and taste sublime. The shoulder is the same – juicy, slightly fibrous and awesome to eat. Serve with the vegetables and enjoy!
Traditional country persuits reimagined for the modern world
A great Autumn salad with woodpigeon.
A tasty, spicy recipe for wild boar from renowned chef and hunter Mike Robinson.
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