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A Tip for that Wild Boar
For those of you who would like to start the new year with a different sort of dish, Golden-Bristled Boar author Jeffrey Greene passes along the following.
Jabalí en adobo
Serves 6 to 8 as part of a selection of tapas
4 cloves garlic, peeled
3 teaspoons Spanish pimentón (sweep paprika)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup white wine
1/4 cup wine vinegar
6 tablespoons extra-virgin olive oil
1 pound slightly fatty stewing boar meat, cut into 1-inch-square pieces
Salt and freshly ground pepper
1 bay leaf
1 cup water
1. In a food processor, blend the garlic, pimentón, cumin, oregano, wine, vinegar, and 4 tablespoons of the oil.
2. Place the boar in a glass bowl and mix with this marinade. Cover, refrigerate, and marinate overnight.
3. Drain the boar, reserving the marinade.
4. In a terra-cotta, cast-iron cazuela (casserole), or heavy skillet, heat the remaining two tablespoons of oil over medium heat. Season the boar with salt and pepper an add to warm oil. Turning occasionally, cook until browned, about 5 minutes.
5. Pour in the reserved marinade and add the bay leaf. Bring to a boil, reduce heat to low, and simmer until the wine in the marinade has reduced, about 20 minutes. Add the water and continue to simmer until the meat is tender, about 20 or 30 minutes.
6. Remove the bay leaf and discard. Transfer the boar to a plate, spoon over the sauce, and serve.
As this is a tapa, it should be served with other dishes, such as pimientos del piquillo, morcilla de Burgos, or some pintxos made with bread rounds topped by a mound of fried morcilla and fried quail egg. And don't forget the wine—try a young red, fruity with a hint of spice.
This recipe, and many others, may be found in Jeffrey Green's The Golden-Bristled Boar: Last Ferocious Beast of the Forest.