Slow-Cooked Wild Boar with Roasted Indian Eggplant

How we make it

1. Heat oil and toast mustard and cumin seeds.

2. Add diced onion, garlic, garam masala and salt.

3. Add cubed boar, keeping some meat on the bones, and sear.

4. Reduce heat, add water, turmeric and red chili.

5. Cover and cook on low 2-3 hours until tender.

6. Quarter the eggplant lengthwise, roast in an oven or smoker, and add when about 1 hour remains.

7. Finish with lime or lemon juice and cilantro.

Recipe card drafted from our video. Exact amounts and timing are in the video.