WILD BOAR CIVET

Ingredients:

• 1 kg of chopped wild boar meat
• pepper
• salt
• flour
• olive oil
• beef stock
• streaky bacon
• “platillo” onions
• mushrooms

To marinate: 1 stick of celery, 1 leek, 1 onion, 1 carrot, 150 grams of ripe tomatoes, 4 cloves of garlic, abouquet garni, thyme, rosemary, bayleaf, 1 clove, juniper berries and 1 litre of red wine with at least 12 % of alcohol content. 

Preparation: Marinate the wild boar meat with all the ingredients for at least 24 hours. After 24 hours, divide the meat, the herbs and vegetables and the wine into three different parts. Add salt and pepper to the meat, coat it with flour and fry it in very hot olive oil in a casserole. Once ready, remove it and drain off excess oil. In the same hot olive oil at low heat, make the sauté with the vegetables until they are golden-coloured. Add the wine and the meat to the casserole and let it simmer for two hours. Half-way though cooking, add half a litre of beef stock.