Hunting is in Andorra’s DNA, and the setmana de l’Isard (a week each September when hunting chamois is allowed) is one of the best-known events on the hunting calendar, and one which has always been important from the culinary point of view.
There is a long tradition of eating game. Originally it was basic survival food, but has been transformed over time into the delicious and much more complex dishes that we enjoy today.
Civet of wild boar is one of those dishes that talks to you, telling you all about its origins. It’s not an everyday dish, as it requires a great deal of preparation. However, all the hard work and time involved - marinating the meat in red wine, cooking etc. - is more than worth it. There are lots of possible variations, but it’s always a hearty dish that smells wonderful and is full of flavour, so even the most demanding of gourmets are sure to love it.
Incidentally, wild boar is packed with nutrients such as iron and B group vitamins, and it’s low in fat, most of which is healthy fat.
Cut the pork into small pieces, and place in an earthenware casserole with salt, pepper, garlic chopped onions, carrots, celery, bay leaves, clove, thyme, nutmeg, cognac, a splash of vinegar and a drop of oil, and then cover tit all with red wine. Leave to marinate for at least 12 hours.
Drain the wild boar well, then fry in oil. Next place all the other ingredients from the marinade in a saucepan, and boil until the carrots are cooked. Strain the liquid into an earthenware casserole dish, and add the wild boar. Take the oil used for cooking the meat, and fry the pieces of pancetta and onion before adding them to the casserole dish. Being to the boil, and simmer very gently, covering with a plate of water. When it’s almost done, mix the crushed biscuits together with very finely chopped garlic, almonds and chocolate, and add. Sir well, check the seasoning, and leave to simmer for another 30 minutes. It’ll then be ready to serve.
You can also add chestnuts or potatoes, if desired. If you feel that the meat has too strong a taste, you’ll need to add more onion in order to balance the flavours. This dish usually tastes even better when reheated.
- Wild boar
- Red wine
- Dark chocolate
- Bay leaves
Book: Cuina casolana d’Andorra (Andorran Home Cooking)
Author: Maria Dolors Ribes Roigé
Edition: June 1991
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