Wild boar shoulder

Use the same weight; it is fattier, so trim less and cook for a similar time until tender.

Use the same weight; wild boar is leaner, so keep the fat and add a little oil if the pan looks dry.

Use the same weight; it has a stronger flavour and needs 20–30 minutes longer slow cooking.

Use the same weight in chunks; pressure cook until tender, then braise 20–30 minutes to take on the spices.

Use the same weight of thick-cut mushrooms; sauté first, then simmer 15–20 minutes less than boar.

Use the same weight of cooked chickpeas; add for the last 15 minutes so they absorb the sauce without breaking.