41⁄2- 5 pound wild boar shoulder (available from online sellers including D’Artagnan)
Salt and fresh ground black pepper
4 shallots, minced
5 cloves garlic, minced
4 cups veal stock
2 cups ruby port
1⁄3 cup berry preserves
2 stalks rosemary
Generously salt and pepper the boar; dust lightly with flour. In a Dutch oven, brown the boar over medium high heat until brown on all sides. Remove and set aside. Sauté the shallot until fragrant; add the garlic and stir. All the veal stock, ruby port, preserves and rosemary. Bring to a boil, add the boar shoulder, cover and cook in a 350-degree oven for 3 hours or until tender.
Remove the boar from the liquid and cover. Pass the liquid through a fine mesh sieve to remove solids. Return the liquid to the Dutch oven and simmer, uncovered, for about 45 minutes until reduced by 1⁄2. Stir in 2 tablespoons of the preserves. Slice the boar and serve drizzled with the reduced liquid. This goes very well with Stilton or Gorgonzola mashed potatoes.