Method

For the stifado

1. Cut the wild boar into large chunks. Put into a Pyrex bowl and then cover with the red wine, red wine vinegar, and add the cloves, garlic, cinnamon stick, nutmeg and oregano.

2. Stir so all the boar is coated, cover and refrigerate for at least 5 hours. Once the time has passed remove the boar from the marinade but keep the marinade.

3. Heat the oil in a frying pan and sear the boar and then place it into a ovenproof casserole dish.

4. Peel the onions and fry them whole until slightly browned and then add to casserole dish.

5. Add the marinade, chopped tomatoes and mushrooms, season and stir. Cook in the oven for 2 hours with the lid on at 180.

For the potato

1. Peel and quarter the potatoes length ways so they are like a chunky potato wedge.

2. Peel the garlic cloves. Lay the potato and garlic into a high sided baking tray.

3. Make up the chicken stock in a jug and add the olive oil and lemon juice and stir.

4. Cover the potatoes liberally with the dried oregano and then pour the stock mixture all over them. The liquid should be around half way up the potatoes.

5. Put into the oven for an hour at 180 turning the potatoes half way through. If there is still a fair bit of liquid remaining then cook for a little longer

Serve with the stifado