posted by katemarie 07-22-103 8:09 AM
Jabalí con Higos en Rioja (Wild Boar Stewed in Red Wine)
1 medium sized onion
2 carrots
4 garlic cloves
3 1/2 ounce thick fatty bacon, sliced
1 lb. 12 oz. leg of young, wild boar (older meat can be tough)
2 Tbsp. olive oil
salt
freshly ground black pepper
2 bay leaves
1 sprig fresh, or 1 tsp. dried, thyme
1 tsp. black peppercorns
2 cloves
2 Tbsp. Jerez (sherry) vinegar
1 cup red Rioja wine
1 cup meat broth
1 small bunch flat-leaved parsley (about 1 oz.)
1/2 cup dried figs
Peel the onion and dice it finely. Peel the carrots dice them finely. Peel and slice the garlic. Dice the bacon finely. Cut the boar meat into a 5/8 inch dice.
In a flameproof casserole or heavy pan, heat the olive oil over high heat, until a haze forms over it. Add the meat, in batches if necessary, and brown. Season with salt and pepper. Remove from pan with a slotted spoon and reserve.
Fry the bacon in the oil remaining in the pan. Add the onions, carrots, and garlic, and cook until the vegetables have softened. Return the meat to the pan. Add the bay leaves, thyme, peppercorns, cloves, and a little salt. Add the sherry vinegar and red Rioja wine, and enough broth to cover the meat. Slowly bring to a boil, cover, and simmer over low heat for about 1 hour.
Meanwhile, wash the parsley and shake dry. Remove the stalks and coarsely shop the leaves. Quarter the figs. About 10 minutes before the end of cooking time, stir the figs and parsley into the stew. Discard the bay leaves and cloves. Serve with potatoes. Serves 4.
http://www.geocities.com/thalaric1/foodnwine/