• 400g wild boar, cut into 1 inch cubes
• 1 small glass Malága Sack wine (substitute red wine for a less sweet result)
• 2 Figueres onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp freshly ground cumin
• 1 tsp smoked pimentón
• 3 large strips orange peel
• Juice of half an orange
• 3 tbsp plump, Moscatel raisins
• 3 cubes bitter chocolate (85 percent cocoa is best)
• 4 tbsp peeled, chopped tomatoes (or canned)
• 2 tbsp olive oil
• 3 tbsp fresh parsley, roughly chopped
• Sea salt and freshly ground pepper
Toss the meat in the wine and set aside. Sweat the onions and garlic in olive oil over a low heat until they are sweet and caramelised (for at least 20 minutes). Stir in the cumin and the pimentón and remove the onion mix from the pan. Next, drain the boar reserving the wine and brown it in the same pan that held the onions. When it is nicely coloured, return the onions to the pan, add the raisins, orange peel, and orange juice and stir in the reserved wine. Cook for 10 minutes. Then add the chocolate and tomatoes. Season and stir well to ensure the chocolate has melted. Leave to stew over a low heat for three to four hours (adding a splash of water now and then if it starts to dry out). Before serving check for seasoning, sprinkle with the chopped parsley and serve on a pile of aligot (garlicky mashed potatoes).
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