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ACCEDER

Marinated thick-cut wild boar loin with asparragus and potatoes

Recipe

La Puerta de Segura

Santiago Pontones

Quesada

Olive oil

Restaurante Sarga

People: 0

Ingredients

  • 1 kg wild boar loin
  • 6 cloves of garlic
  • 1 sprig of parsley
  • 2 bay leaves
  • 1 Sprig of thyme
  • 10 g pepper
  • A pinch of oregano
  • A pinch of cumin
  • 1 teaspoon of paprika
  • 1 dl white wine
  • ½ dl Extra virgin olive oil
  • 1 generous splash of vinegar
Potatoes have served as the saving grace of casseroles. They add volume and energy to any dish. Even if meat was not very abundant, potatoes enabled casseroles to go further, filling as many plates as proved necessary. Wild boar meat brings all the strength of the mountains to the table and allows for a marinade charged with numerous ingredients. Wild boar can be served in many ways, but in this case it is accompanied by green asparagus, individually gathered during long walks through the mountains.

Preparation

Thoroughly grind all ingredients in a mortar. Afterwards, add the paprika, wine, oil and vinegar.

Season and cover the loin and leave to marinate for 48 hours and, finally, fry in extra virgin olive oil.

Serve accompanied by asparagus and potatoes.