Wild boar loin and sausage parcel, sour winter slaw and poached quince

A seasonal feast of flavours. The slaw needs to me made three days in advance.

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For the sour winter slaw base

For the slaw mix

For the wild boar and sausage parcel

For the wild boar sausage meat

For the parcel

  • 5 sage leaves
  • 100g/3½oz pork caul, soaked in salted water till white and dried on a cloth (alternatively use streaky bacon)
  • vegetable oil, for frying

For the poached quince