Wild boar "civet" (stew)

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  • Wild boar "civet" (stew)
  • 1 kg - Sliced wild boar
  • 2 - Onions cut in big pieces
  • 2 - Sliced carrots
  • 1 - Stalk of celery, sliced
  • 2 - Leeks cut in big slices
  • Bay leaf
  • 1 head - Garlic
  • Parsley
  • Red wine
  • Salt
  • Pepper
  • Thyme
  • Rosemary
  • Oil
  • Water

Marinate the wild boar for 24 hours in the red wine, vegetables and herbs.

Remove the meat and drain well, saving the juices.

Season, lightly flour and fry in a pan with oil.

Drain the vegetables and sauté them with the same oil you used for the meat. Add to the meat along with the marinade.

Boil on low heat in a covered saucepan until the meat is tender. Add water or heated meat stock if needed.

Near the end of the cooking time, add the scallions and let it all cook together.

Other versions use soured wine or white wine to marinate the wild boar.

Other recipes say to marinate with red wine and milk.

Serve with chestnuts, potatoes, mushrooms, etc.

Serve with fresh fruit such as apples and raisins, or with dried fruits and nuts, such as prunes and pine nuts.

When halfway cooked, add a generous stir fry of onion and pork belly.
Add a majada (crushed garnish)
Add juniper and /or paprika.
This recipe can be prepared with deer, chamois or Spanish goat.

Add blood from the animal at the end of the cooking time to thicken the sauce, or use a dark chocolate bar.


Category: Meats.
Source: Corpus Culinari Català
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