the Basque Region, Northern Spain
4 Hot Pork Game
Alcohol Dried Fruit Stew Main Course Gluten Wheat Dairy Free
Eggless Spain Europe
Onion, finely chopped
Carrots, finely chopped
Garlic Cloves, thinly sliced
thick fatty Bacon, finely chopped
leg of young Wild Boar
tbsp Olive Oil
and Black Pepper
sprigs fresh Thyme
teasp Black Peppercorns
tbsp Jerez Vinegar (sherry)
Red Rioja Wine (check manufacture)
Freshly chopped Flat-leaf Parsley
Dried Figs, cut into quarters
Cut the boar meat into a 2.5cm/1 inch cubes.
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
Reheat the the oil remaining in the pan until very hot, add the bacon and fry
until golden brown.
Add the onions, carrots, and garlic, and cook until softened.
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.
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.