This type of preparation is also useful for other hunting meats such as deer or deer and to take advantage of the toughest cuts.
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| Ingredients to make wild boar: |
| 1 Jabali meat unit, for this recipe preferably meat from the rear room or the palette 1 celery branch 1 onion unit 1 tomato unit 1 carrot unit 1 clove of garlic 1 leek unit 1 laurel leaf 1 pinch of thyme 1 pinch of black pepper game 1 pinch of tomato extract 1 cup of flour (140 grams) 1 pinch of salt 1 jet of oil 1 glass of red wine Merlot or Malbec are the most indicated |
Ingredients to make wild boar:
2. Finoscomo cuts are the loins are suitable for fast cooking where all its flavor can be seen.
3. Unfortunate the meat and cut it into large cubes (3 x 3 cm.)
4. Cut all vegetables into large pieces.
5. Place meat and vegetables in a deep bowl and cover everything with wine.
6. Cover and let a refrigerator macerate for at least 24 hours.
7. strain and reserve the wine.
8. Rebozar the pieces of meat in flour and brown them with a little oil.
9. Use a mud or iron saucepan.
10. Once the meat is browned by incorporating vegetables, species, a tablespoon or two of tomato extract and reserved wine into the saucepan.
11. Put to cooking over low heat for at least 3 hours keeping the caralea covered, when the meat is tender and the dark and bright sauce, salt, peppers again and let stand if possible 24 hours.
12. The next day heating and serving with boiled papines or a mangoes or a caramelized forest fruits.
