Feeds 2


  • 2 Wild and Game wild boar steaks
  • A generous knob of butter
  • A glug of olive oil
  • 150ml Port 
  • 150ml chicken stock 
  • 100g pitted prunes
  • 1 tsp minced garlic 
  • 3 small shallots or 2 large shallots, finely sliced
  • Salt and pepper to taste

To serve

  • Mashed potato and vegetables of your choice.


  1. Soak prunes in the Port for at least 30 minutes prior to cooking.
  2. Remove the boar from the fridge 30 minutes before cooking.
  3. Heat the butter and olive oil in a large, shallow, lidded pan and fry boar for 2 minutes each side on a fairly high heat, then remove and set aside.
  4. Pour off any excess fat (you may not need to) leaving enough to cook the shallots without them burning.
  5. Gently cook the shallots in the pan for a minute or two until soft, adding the garlic halfway through.
  6. Add the Port and prunes, stir to deglaze the pan and let it and bubble for a minute or two.
  7. Add the stock and return the boar to the pan.
  8. Bring to a steady simmer, put the lid on and cook gently for about 15 minutes. The boar is done when the internal temperature is 165F.
  9. Season to taste and serve with mashed potato and your choice of vegetables.

Written by Wild and Game