Stewed wild boar is a very popular dish in the hunting season. It is important to know the age of the animal in order to determine how much cooking time it needs before it becomes tender. If the animal is old, it is a good idea to marinade it for three or four days. Wild boar meat and game meat in general goes very well with all kinds of autumn fruits such as apples, quinces or berries.
2 kg wild boar, 4 carrots, 8 garlic cloves, 2 onions, 2 leeks, 1 l red wine, 1 beer, bay leaf, thyme, marjoram and rosemary, olive oil, pork lard, 1 kg old bufet potatoes, flour, 1 handful of almonds, 2 garlic cloves, 4 carquinyoli biscuits, 1 sprig of parsley, 1 square of chocolate, salt, black pepper
Dice the wild boar evenly. Place in a bowl to marinate so that it loses its strong smell and becomes more tender. Add the finely-sliced onion, the sliced carrot, peeled garlic and the leek, cut onto four (after first removing the outer skin and the root). Add the red wine, the beer and the herbs. Leave to marinate for three days. After this time, separate the pieces of meat, the vegetables and the sauce. Dry the meat and season. Dip the meat in flour and brown in an earthenware casserole with some olive oil and a spoonful of pork lard. Remove from heat and gently fry the vegetables from the marinade. When they are cooked, return the wild boar to the pan with the sauce and cover with water. Simmer gently until the meat is so tender it comes off the bone. Meanwhile, peel and cut the potatoes, break into pieces and fry them in abundant olive oil. When the wild boar is almost cooked, add the potatoes and a picada made with chopped almonds, garlic, carquinyoli biscuits, parsley and chocolate. Check seasoning and leave to finish cooking. It tastes even better if eaten the next day.