INGREDIENTS
500g Up Ur Game diced wild boar
Olive oil
1 onion, sliced
2 garlic cloves, minced
1 tbsp ras el hanout
500ml chicken stock
250g butternut squash, diced
1 tin of chickpeas 200g dried prunes
2 sticks of celery, cut into chunks
2 carrots, cut into chunks 1 tin of chopped tomatoes 1 tbsp lemon juice
1 tbsp honey
TO SERVE
Couscous
A big handful of fresh coriander (optional)
method
Pre-heat the oven to 150C, gas mark 2.
Heat some olive oil in a pan and saute the onion until soft, then add the garlic and cook for a further 30 seconds.
Add the boar and cook until browned.
Add the ras el hanout and stir for 30 seconds.
Add the stock, tomatoes, celery, carrots, prunes, honey, lemon juice, butternut squash and chickpeas.
Heat until bubbling then place in the oven for 2 hours.
Stir in the coriander and serve with couscous. ENJOY!
