Wild boar stew – Senglar estofat – is a very popular dish in autumn and winter, as this is the hunting season. This dish was normally made to celebrate an important family event, etc.
The wild boar, chopped into small pieces, is macerated so that it will be more tender and lose some of the strong taste typical of game.
The wild boar is placed in a dish with all the cleaned and chopped vegetables (tomato, onion, leek and carrot). The red wine, beer and herbs are added. This mixture is left to soak for two or three days.
After this time has passed, the pieces of meat are separated from the vegetables and the liquid, which is kept.
The meat is coated with flour and placed in a ceramic dish with a drizzle of oil and set aside.
The vegetables are fried, then the wild boar and reserved liquid are added, and water is added to cover everything and left to cook slowly for 3 or 4 hours, until the meat is so tender that it falls off the bones. While it is cooking, we can peel the potatoes and dice the potatoes, and fry them in hot oil. When the wild boar is almost ready, the potatoes, almonds and chocolate are added.
Leave to rest for some hours before serving.