Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja)
Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja) is a traditional Spanish recipe for a classic stew of wild boar cooked in red wine with dried figs. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Wild Boar with Figs in Rioja (Jabalí con Higos en Rioja).
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Ingredients:
1 onion, finely chopped
2 carrots, finely chopped
4 garlic cloves, sliced thinly
100g fatty bacon, finely diced
675g leg of young wild boar (farmed is good in this recipe), meat cut into 3cm cubes
2 tbsp olive oil
2 bayleaves
2 sprigs fresh thyme
1 tsp black peppercorns
2 cloves
2 tbsp Jerez (sherry) vinegar
250ml red Rioja wine
meat stock
2 tbsp flat-leaf parsley, finely chopped
8 dried figs, quartered
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a flame-proof casserole dish then add the meat, in batches if necessary, and fry quickly until browned all over. Season with salt and black pepper then remove with a slotted spoon and set aside.
Ensure the oil remaining in the pan is very hot then add the onions, carrots and garlic and fry for about 5 minutes, or until softened. Return the meat to the pan then add the bayleaves, thyme, black peppercorns, cloves, vinegar and wine. Pour over just enough stock to cover the contents of the pan then bring slowly to a boil. Reduce to a simmer, cover and cook gently for 60 minutes.
Stir in the figs and parsley at this point then cover and continue cooking for a further 10 minutes. Discard the bay leaves an cloves then serve with potatoes or rice.
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