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just use ox-cheek. i cook it over a couple of days, leave it in oven (off at bed time back on later next morning) and again in the evening. use the Trullo recipe as a guide.
i’m cooking one this weekend for the Ms birthday.
wild boar is nice but not worth the premium if you can find it (family have shot and eaten a few wild ones in kent/sussex so have eaten it a fair bit) -
Exotic Meats in Borough?
Mr_Smyth
deleted
@dubtap
Anyone seen wild boar suitable for a ragu in a London butcher’s?