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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
Ingredients 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
Instructions
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.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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