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Wild boar stew with red wine (Estofado de jabalí al vino tinto - Extremadura) from The Food of Spain by Claudia Roden

  • bay leaves
  • carrots
  • ground cinnamon
  • garlic
  • onions
  • thyme
  • dry red wine
  • boar shoulder

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Accompaniments: Chestnut puree

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Notes about this recipe

  • TrishaCP on November 23, 2014

    Stew is a misnomer- this is really a braised meat dish with more braising liquid than normal. (In other words, you will want side dishes with this one- it isn't a complete meal on its own.) Still the flavors were lovely- I loved the cinnamon here. The chestnut puree is a perfect match.

  • tagubajones on March 19, 2013

    A good recipe for when you get your hands on some wild boar.

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