Chop the wild boar as if we wanted to do stolent, put it in a casserole, with all chopped ingredients and cover with red wine, keep 48 or 72 hours in the refrigerator.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Jabali civet ingredients: |
| For 4 people :: 1 onion 1 leek 4 or 5 cloves of garlic 2 carries 2 laurel leaves 15 or 20 grains of pepper 2 tomatoes 1 sprig of celery |
Jabali civet ingredients:
2. Once everything is macerated, drain the meat, flour it and fry it in a pan with sunflower oil.
3. Put the fried meat in the casserole; Drain the vegetables and fry them in the same oil and add the meat, add the wine of maceration and water and put it to stew.
4. Once the meat is already tender, remove the pieces and put them in another casserole.
5. With the sauce and vegetables that are in the casserole pass them through the blender and pass them through a Chinese strainer to the casserole where we have the meat, rectify of salt and thick salt with a little water or broth.
6. garnition: boiled vegetables or potato puree.
