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Title: Braised Leg Of Wild Boar With Black Beans And Chilies
Yield: 1 Serving

Ingredients

  1 1/2 c  Dried black beans
      1 lg Onion; finely sliced
      6    Garlic cloves; minced
      2    Jalapeno chilies - (2 to 3);
           - cored, seeded,
           and minced
      5 tb Bacon fat; divided
      6 c  Water
      2    Bay leaves
      1    Leg of boar - (7 to 8 lbs)
      3 tb Ground coriander
  1 1/2 tb Ground cumin
      1 tb Marjoram
      1 tb Dried oregano
      1 tb Sage
      6    Garlic cloves; thinly sliced
      1 c  Dry red wine (Zinfandel)
      1 lg Carrot; thinly sliced
      6 c  Beef stock
      3 c  Peeled tomatoes
           (or 28 ounces canned
           -tomatoes)
      3    Green Anaheim chilies;
           -cored, seeded,
           and cut into 1/2" strips
      2    Red bell peppers; cored,
           -seeded,
           and cut into 1/2" strips
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1    Yellow pepper (as garnish);
           -cored, seeded,
           and cut into 1/2" strips

Instructions

Sort the beans, discard any discolored ones. Rinse and soak the beans in
water overnight, changing the water 2 times.
In a large pot, cook the onion, garlic and jalapenos in 2 tablespoons bacon
fat over moderate heat, stirring occasionally. Add the beans, the 6 cups
of water, and bay leaves and bring to a boil. Reduce the heat to moderate
and cook, uncovered until the beans are almost tender, about 30 to 45
minutes. Drain and set aside until ready to use.
Heat remaining bacon fat in a heavy, large pot (big enough to hold the
boar). When the fat is hot, add the meat and cook over moderate heat until
browned on all sides. Add the herbs, garlic, red wine and cook until the
liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce
the heat, cover and cook over a moderate heat for about 3 hours, stirring
occasionally. When the meat is tender, remove from the pot and allow to
cool slightly.
While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove
the meat from the bones and return to the pot. Add the tomatoes, chilies,
peppers and cooked beans and bring to the boil. Reduce the heat and cook
for 25 minutes or until the meat and beans are very tender. Season with
salt and pepper.
Serve with a Zinfandel or Rhone Style wine, or a hearty ale.
This recipe yields ?? servings.

Recipe Source:
NEW GAME CUISINE by Janet Hazen - published by Chronicle Books
Downloaded from - http://www.flavorweb.com/meatrecp

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-19-1997

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Contributor: Janet Hazen

Preparation Time: 0:00

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