Definitely a recipe worth repeating. The limes seem to be the key. Next time though, I’ll stew the hocks at least overnight.
Eating it cold today, it tastes great, but like all game, the texture is a little tougher than farm meat.
An overnight stewing of only the boar should fix that. Veg will have to be cooked separately and added for more stewing. Parsnips still had crunch this morning.
