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Jabalí con Higos en Rioja  Wild Boar   HT   MC   Spanish    115mins


From the Basque Region, Northern Spain


Serves 4     Hot   Pork  Game  Alcohol  Dried Fruit  Stew Main Course  Gluten Wheat Dairy Free  Eggless   Spain  Europe



1 Onion, finely chopped

2 Carrots, finely chopped

4 Garlic Cloves, thinly sliced

100g/4oz thick fatty Bacon, finely chopped

675g/1˝lb leg of young Wild Boar 

2 tbsp Olive Oil

Salt and Black Pepper

2 Bay Leaves

2 sprigs fresh Thyme

1 teasp Black Peppercorns

2 Cloves

2 tbsp Jerez Vinegar (sherry) 

240ml/8fl.oz. Red Rioja Wine (check manufacture)

Fresh Stock

25g/1oz Freshly chopped Flat-leaf Parsley

8 Dried Figs, cut into quarters




1.  Cut the boar meat into a 2.5cm/1 inch cubes. 


2. Heat the olive oil in a flameproof casserole or heavy saucepan until hot. Add the meat, in batches if necessary, and quickly brown on all sides to seal. Season with salt and pepper then remove from pan with a slotted spoon and set aside. 


3. Reheat the the oil remaining in the pan until very hot, add the bacon and fry until golden brown. 


4. Add the onions, carrots, and garlic, and cook until softened. 


5. Return the meat to the pan. Add the bay leaves, thyme, peppercorns, cloves, vinegar and Rioja , and enough stock to cover the meat. Bring slowly to the boil then reduce the heat, cover, and simmer  for  1 hour. 


6.  Add the figs and parsley to the meat, stir well and continue to cook for a further 10 minutes. Discard the bay leaves and cloves before serving.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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