Name: Estofat of Wild Boar with Almonds and Chocolate Picada
Yield: Serves 8
Cuisine: Spain
Ingredients: Garlic, Almond, and Cocoa Picada; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper; 2 imported bay leaves; 1 head of garlic, halved horizontally; 1 teaspoon bruised black and/or white peppercorns; ⅓ cup red wine vinegar; 1 bottle (750 ml) full-bodied dry red wine, such as a Syrah; 2 tablespoons cognac or brandy; 2 teaspoons bruised juniper berries; 5 pounds boneless shoulder of wild boar; 1 tablespoon dried Mediterranean oregano; Chopped fresh flat-leaf parsley for garnish; 1 onion, thickly sliced; 2 carrots, sliced

Preparation info

Serves
8

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

A Catalan estofat differs in technique from a French daube, but the alchemy of long, slow cooking in a clay pot achieves the same desirable tenderness. Boar is perfect for an estofat because of its rich taste, and when cooked slowly it develops a luscious flavor. Wild boar is available frozen from D’Artagnan (www.dartagnan.com) or Broken Arrow Ranch (www.brokenarrowranch.com).

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