Ingredients 10g dried porcini mushrooms 500g venison and wild boar, cut into 4cm chunks 1 tbsp flour, seasoned with black pepper 1 - 2 tbsp olive oil 2 onions, roughly chopped 3 garlic cloves, crushed 4 wild boar sausages (optional) 85g pancetta, cubed 750ml red wine 200ml venison or beef stock 4 sprigs thyme 2 sprigs rosemary 250g chestnut mushrooms, quartered cornflour, to thicken (optional) To serve Mashed potato or brown rice 4 sprigs rosemary Method Soak the porcini mush