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Spanish   -   Basurdekumea Saltsan (Civet Of Wild Boar)   adapted from The Basque Kitchen by Gerald Hirigoyen

  • 5 Pounds Wild Boar -- Cubed
  • 4 Cups Dry Red Wine
  • 3 Large Carrots -- Chopped
  • 2 Stalks Celery -- Chopped
  • 3 Large Onion -- Chopped
  • 4 Tablespoons Olive Oil
  • 1/2 Teaspoon Thyme
  • 1/4 Cup Parsley -- Chopped
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Juniper Berries -- Ground
  • 1/2 Pound Bacon -- Chopped
  • 2 Tablespoons Flour
  • 4 Cups Beef Stock
  • 2 Ounces Unsweetened Chocolate -- Grated
  • 2 Tablespoons Butter
  • Salt And Pepper -- To Taste
Directions Combine meat, wine, carrots, celery, olive oil, thyme, parsley, pepper and juniper. Cover and marinate overnight. Remove meat from the marinade. Save marinade and saute meat and bacon in a bit of olive oil until well browned. Sprinkle with flour and saute for 3 minutes. Remove vegetables from marinade, saving marinade. Add to the meat and saute for 5 minutes. Add marinade, bring to boil, add stock. Bring to a boil again, reduce heat and simmer for 2 hours. Add chocolate to the sauce, stir until melted. Add butter, stir until melted. Season with salt and pepper and serve with boiled potatoes.
Serves 4
Time to Make 0:00

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