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Alcatraz boar

This recipe is a fusion of Portuguese islands-continent. Indeed, there is no boar Azores. In contrast, Alcatraz is the bookplate culinary Terceira. Carefully packaged and frozen by stepmother, part of a magnificent wild boar hunted in the Alentejo Évora by an uncle flew in a backpack heat transported by my husband. The backpack - and the airline SATA - have seen others, because we're not at our first "trafficking" of food: seafood, fish, meats, herbs or fruit fly often rare Atlantic with us. It without asking many questions that I prepared the valuable meat my inspiration traditional cuisine here. And I did well: baked in length of red wine with spices and herbs so typical of the Azores, the flesh of the boar has been wonderfully melting, flavorful and fragrant. Delicious!

Ingredients for 4 people

• about 1.3 kg of wild boar with a little fat and bone-
• 1 tablespoon lard or goose fat 50 g
• chouriço cut into strips or diced
  
• 2 large onions cut into thin half moons
• 4 cloves garlic
• crushed 1 large bay leaf 1 large sprig
• fresh rosemary
  
• 1 teaspoon of whole grain allspice
• 2 cloves
• 2 carrots sliced
• 1 l vinho de cheiro ( morangueiro )
• * 1 teaspoon of coarse sea salt *

the vinho de cheiro - or morangueiro - is a red wine (variety of U.S. origin) with an intense aroma reminiscent of Strawberry leaves - Morangos , Portuguese. Taste bitter and strong, it is mainly used for cooking. Otherwise, it can be replaced in this recipe by a heady wine country.

Preparation Grease the inside of a deep container unglazed earthenware with lard. Book.

Cut into chunks boar without the grease. Place the bones in the bottom of the container and cover with pieces of meat. Add

chouriço sticks, sliced carrots and half-moons of onion. Add the allspice, cloves, rosemary and bay leaf. Season with salt.

Cover with the wine (reserve excess). Cover the dish with two sheets of aluminum food, taking care to close.

Bake - no warm - for 3 hours at 190-200 º C. Turn off the oven and let the dish sit in closed oven for one day to another.

The next day, verify that there is enough liquid. If necessary, add a little wine or water and adjust seasoning.

Cover the container again with aluminum foil and connect the oven at 190 º C-200 º C. Heat for 1 hour. 15-20 minutes before the end of cooking, remove the foil so the sauce thickens a bit - it must boil - and the meat browns on top.

Remove from oven and let stand for 5-8 minutes at room temperature. Serve very hot. Serve with just the bun or country bread - as the Azores, or with white rice or boiled potatoes - the mainland.