Prepare the wild boar pulp in portions to serve and marinate with 24 hours before preparing.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make wild boar in soft fungi sauce: |
| Jabali pulp 3 kgs onions 3 garlic cloves 5 dissected fungi 50 grs butter 100 grs milk cream white wine olive oil almonds peeled 100 grs salt pimienta |
Ingredients to make wild boar in soft fungi sauce:
2. Before cooking, remove excess wine, flour the potions and in a pan add olive oil and seal the jabali portions and reserve.
3. b) In a 100grs melt pot and add the chopped onions in small cubes and chopped garlic.
4. over low heat let the onions tender.
5. heat water and in a cup put to hydrate the fungi. Once hydrated, cut into fine Julianas and add both the excess water of hydration and the fungi trozados to the onion.
6. Add the wild boar pulp that was in reserve, cover with white wine salt and cook over low heat for two hours.
7. Replace with water or broth the evaporation of the sauce.
8. plated: Serve the portions of wild boar pulp covered with cooking sauce, cover to bleach simply with milk cream and on this spread sufficient quantity of the chopped almonds.
9. It can be accompanied with carrots and steamed potatoes.
