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Wild Boar Steaks in a Sweet and Sour Sauce

2 oz Pitted prunes
2 oz Sultanas (golden raisins)
4 tb Olive oil
4 oz Streaky (fatty) bacon
1 1/2 lb Wild boar rib steaks
1 tb Flour
1/2 pt Wine vinegar
3 Bay leaves
2 tb Sugar
Freshly grated nutmeg
Fine sea salt

Wild boar steaks in a sweet and sour sauce (Bistecche di cinghiale)

Many regions of Italy feature wild boar on restaurant menus, but this is a speciality of Sardinia. The sweet and sour sauce also combines very well with venison.

Chop the prunes and put them to plump up with the sultanas (golden raisins) in a little warm water. Heat the olive oil in a frying pan and add the diced bacon. Fry until browned, then add the boar steaks to the pan and brown briskly on both sides. Turn down the heat and cook gently for about 15 minutes.

Mix the flour with half the vinegar in a small saucepan, then add the remaining vinegar, the bay leaves and sugar. Simmer gently, stirring to make a smooth sauce. Add the drained sultanas (golden raisins) and prunes, and nutmeg to taste. Cook gently for about 10 minutes .

Season the boar steaks with salt, then pour over the sauce. Cook for a further 10 minutes or until the steaks are tender.

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