La Posada del Infante

COCINA DE OTOÑO

COCINA DE OTOÑO

27/10/2021 • Under: Sin categorizar

0

PRODUCTOS KILOMETRO CERO

Pan, aceite, jabalí, venado, setas , cordero, membrillos, nueces, acelgas.

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Jabalí con chocolate y membrillos

Ingredientes:
• 400 gramos de carne de jabalí
• 200 mililitros de vino tinto
• 80 gramos de cebolla

• 80 gramos de membrillos
• 50 gramos de zanahoria
• 30 gramos de pan tostado
• 20 gramos de chocolate negro
• Laurel
• Tomillo
• Romero
• Aceite de oliva
• Pimienta negra molida
• Sal
Cómo preparar jabalí en salsa de chocolate:
• Picar la carne de jabalí en pedazos medianos.
• Lavar, pelar y cortar los membrillos y las zanahorias en rodajas.

• Pelar y cortar la cebolla en juliana fina.
• Colocar los membrillos, zanahorias, la cebolla, las hierbas aromáticas amarradas y la carne en un recipiente con el vino. Tapar y dejar marinar en la nevera durante un día.
• Sacar la marinada y colar reservando el vino.
• Calentar una cazuela grande con aceite de oliva y añadir la carne de jabalí.
• Incorporar las zanahorias, la cebolla, las hierbas y la manzana cuando la carne esté dorada por fuera.
• Agregar a la cazuela con la carne el vino de la marinada y cocinar a fuego bajo cuando este rompa en hervor. Mantener la cocción durante una hora.
• Retirar las hierbas e incorporar a la cazuela de la carne el pan tostado y el chocolate. Salpimentar y mantener la cocción durante 40 minutos más.

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