180 minutes
A traditional Extremaduran stew featuring wild boar, red wine, and aromatic vegetables.
Boneless Wild Boar Shoulder, excess fat removed, cut into large pieces
0 lb
tablespoons
Large Carrots, diced
each
Large Onion, chopped
each
Garlic, cloves separated and peeled
each
cups
each
each
teaspoons
to taste
to taste
1. Brown the Meat
Begin by heating the olive oil in a wide casserole over medium-high heat. Add the pieces of wild boar shoulder and brown them lightly all over. This step is crucial as it creates a flavorful crust on the meat, which adds depth to the stew. You'll know the meat is ready when it turns a golden brown.
2. Sauté the Vegetables
Once the meat is browned, remove it from the casserole and set it aside. In the same casserole, add the diced carrots, chopped onion, and peeled garlic cloves. Sauté these vegetables until they become soft and start to color, which usually takes about 10 minutes. This step helps to release the natural sweetness of the vegetables, enhancing the overall flavor of the stew.
3. Simmer the Stew
Now, return the browned meat to the casserole. Pour in the 2.5 cups of dry red wine and enough water to cover the meat. Add the bay leaves, thyme sprigs, ground cinnamon, and season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the casserole, and let it simmer for about 2.5 hours. The slow cooking process is essential as it tenderizes the wild boar, making it incredibly soft and flavorful. You'll know it's done when the meat is extremely tender and falls apart easily.
Don't skimp on the marinating time. Wild boar is a robust meat that benefits greatly from a lengthy marinate, ideally 24 hours. This process will tenderize the meat and infuse it with the flavors of the wine and aromatics.
Choose a bold red wine that you enjoy drinking. A wine with good acidity and tannins, such as a Tempranillo or a robust Rioja, will complement the gamey flavor of the boar and stand up to the long cooking time.
Make sure to pat the meat dry before browning. This ensures proper caramelization, which is crucial for developing deep, complex flavors in the stew.
Cook your stew slowly on a low heat. This not only tenderizes the meat but allows the flavors to meld beautifully. If you have a slow cooker or a Dutch oven, they are excellent for maintaining an even temperature over several hours.
Use fresh herbs where possible. A bouquet garni made with fresh thyme, rosemary, and bay leaves tied together will infuse your stew with a more vibrant flavor than dried herbs.
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