DIRECTIONS
- The day before serving, cut your wild boar meat into 2 × 2 cm cubes and place them in an appropriately sized bowl. Pour the vermouth over the meat and cover the bowl with cling film. Let it marinate in the fridge for 24 hours.
- Also the day before, sauté the carrot, onion, leek, tomato, garlic and juniper in olive oil over low heat for roughly 30 minutes until the sauce has a nice glaze to it. Add salt and pepper and store in the fridge.
- To cook the wild boar meat: drain the marinade and preserve for later. Add a bit of salt, pepper and flour to the cubes of meat and heat the lard in a nicely sized pot. When the lard is hot and sizzling, add the meat. Cook the cubes in two batches to seal in the juices and give them a golden-brown colour. Remove the meat from the pot when it is ready and set aside.
- Add the sautéed vegetables to the pot and mix them into the gravy and lard. Drizzle in the oil and add the vermouth marinade from earlier. Let the mixture simmer on low heat for 10 minutes.
- Return the cooked cubes of meat to the pot, adding mineral water until they are fully submersed. To protect the stew and help it retain its juices, cover it with a few sheets of parchment paper, placing them directly on top of the product. Cover the pot and let the mixture simmer on very low heat for 2 hours.
- Add the artichokes and more water and salt if necessary. Simmer for 15 minutes and serve.
SERVES 4
600 g wild boar meat (shoulder, neck or leg)
250 ml sweet white vermouth
100 g lard
salt and pepper
wheat flour
1 carrot, grated
1 onion, finely chopped
1 leek, finely chopped
1 ripe tomato, grated
1 clove of garlic, finely chopped
2 juniper balls, chopped
50 ml extra virgin olive oil
12 artichoke hearts, peeled, trimmed and cut in half
