Recipes

Ingredients:
10 potatoes,
1kg boar diced,
3 onions,
2 leeks,
5 thick rashers of bacon,
4 cloves of garlic,
2 carrots,
2 litres of red wine,
1 celery stalk,
2 bay leaves,
2 sprigs of thyme,
1 stick of cinnamon,
an orange peel,
stock,
flour,
salt,
pepper,
oil,
200cl of cream,
butter and
5 spring onions.
Lasagna of Vall d'en Bas potatoes with boar and spring onion sauce

Serves 4

Instructions
Slice the carrots, 3mm thick, and cook them in the oven in a tray with oil, a bay leaf, thyme and a garlic clove, at 60º until they are soft (1 hour approx.) Meanwhile, season the boar with salt and pepper, batter it with flour and then fry it.

Cook the vegetables with the diced bacon. When they are soft, add the wine and let it simmer for 10 minutes. Add the boar and cover it all with the stock. Lower the heat and let it cook gently until it is soft (3 hours approx.) Halfway through, add the spices, the herbs and the peel.

To make the sauce, chop the spring onions and fry them in butter. Then add the cream, some salt and pepper and let it cook for a while.

Alternate layers of potato with layers of boar. Top it with the sauce and grate in the oven.

From: Salvador Cuscó