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Ingredients
4 tbsp olive oil
2 large onions, finely chopped
8 garlic cloves, crushed
4 tsp cumin seeds, freshly ground
2 tsp smoked pimentón picante (smoked hot Spanish paprika)
900g/2lb wild boar meat or boneless pork shoulder, cut into 2.5cm/1in pieces
100g/3½oz plump raisins, moscatel or Malaga if possible
6-8 pared strips of orange zest
150ml/5fl oz freshly squeezed orange juice
250ml/9fl oz red wine
35g/1¼oz dark chocolate (85% cocoa solids is best)
200g/7oz chopped tomatoes
3 tbsp roughly chopped parsley leaves
salt and freshly ground black pepper
Preparation method
Heat half the olive oil in a medium-sized flameproof casserole. Add the onions and garlic and cook gently over a medium-low heat for at least 20 minutes, stirring regularly, until soft, sweet and caramelised.
Stir in the cumin seeds and pimentón and cook gently for 2-3 more minutes then scoop the mixture into a bowl and set to one side.
Add the remaining two tablespoons of oil to the casserole, add half the wild boar and some seasoning and cook over a high heat until nicely browned all over. Lift onto a plate and repeat with the remainder. Return the rest of the boar to the casserole with the onion mixture, raisins, orange peel, orange juice and wine. Simmer together for 10 minutes.
Add the chocolate and tomatoes to the pan with ½ teaspoon of salt, cover and leave to simmer gently for 3 hours, stirring now and then to make sure it’s not sticking, until the meat is meltingly tender. Just before serving check the seasoning and sprinkle with the chopped parsley.
4 tbsp olive oil
2 large onions, finely chopped
8 garlic cloves, crushed
4 tsp cumin seeds, freshly ground
2 tsp smoked pimentón picante (smoked hot Spanish paprika)
900g/2lb wild boar meat or boneless pork shoulder, cut into 2.5cm/1in pieces
100g/3½oz plump raisins, moscatel or Malaga if possible
6-8 pared strips of orange zest
150ml/5fl oz freshly squeezed orange juice
250ml/9fl oz red wine
35g/1¼oz dark chocolate (85% cocoa solids is best)
200g/7oz chopped tomatoes
3 tbsp roughly chopped parsley leaves
salt and freshly ground black pepper
Preparation method
Heat half the olive oil in a medium-sized flameproof casserole. Add the onions and garlic and cook gently over a medium-low heat for at least 20 minutes, stirring regularly, until soft, sweet and caramelised.
Stir in the cumin seeds and pimentón and cook gently for 2-3 more minutes then scoop the mixture into a bowl and set to one side.
Add the remaining two tablespoons of oil to the casserole, add half the wild boar and some seasoning and cook over a high heat until nicely browned all over. Lift onto a plate and repeat with the remainder. Return the rest of the boar to the casserole with the onion mixture, raisins, orange peel, orange juice and wine. Simmer together for 10 minutes.
Add the chocolate and tomatoes to the pan with ½ teaspoon of salt, cover and leave to simmer gently for 3 hours, stirring now and then to make sure it’s not sticking, until the meat is meltingly tender. Just before serving check the seasoning and sprinkle with the chopped parsley.
