Wild boar stew a la Țibana

Under the current guise of an Eastern prince, dressed in clothes that camouflage the desire to catch the big trophy, the hunter presents a wild boar caught in these dense forests that surround us today. Without silver tusks, in impenetrable thickets, the wild boar sits well both as the king of the forest and as a dish that promises a hearty meal. After extensive rituals and the etiquette of hunting, the trophy will grace a dinner among friends in the Țibana commune and will be prepared in style as the hunter, who is perhaps best suited to cook the prey, teaches us. In the evening, after the preparation ritual, the wild boar meat is portioned and left to soak up the aromas of the earth, red wine, vegetables that will add sweetness, and fragrant spices that will elevate the dish. A minimum of 12 hours for the meat to soak up the flavors will make the dish tender and flavorful. In a cauldron, simmering over a fiery blaze, the meat is seared and sealed. The sealing essentially means searing the meat to keep all the goodness within the fibers and maintain a tender texture. Then, the wine that has absorbed the vegetable aromas is gently poured over the meat. It’s covered and allowed to sweat for a while, and then the “pickled” vegetables are added. Warm water is added, and it’s thickened with homemade pepper paste. Spices are an indispensable part of the cauldron, and now is the time to add the three types of paprika: sweet paprika, pepper paste, and smoked paprika. The dish is simmered for about two hours over low heat, and in the end, quartered potatoes are added to thicken the stew, and it’s left to simmer until the potatoes are tender. It paired wonderfully with pickles, countless glasses of red wine, good cheer, and hunting stories.

Ingredients:

– Wild boar meat

– Carrots

– Onions

– Bell peppers

– Red wine

– Thyme/allspice

– Oil

– Potatoes

– Smoked paprika

– Pepper paste

– Salt

Preparation:

1. Wash and cut the wild boar meat into cubes. Marinate it for at least 12 hours with sliced carrots, onions, bell peppers, thyme, and allspice.

2. In a cauldron with a little oil, lightly fry the meat after removing it from the wine so that it seals on all sides. Then add the wine, the marinated vegetables, and enough water to cover the meat well. Put a lid on it and let it boil over medium heat.

3. Add the potatoes, cut into large cubes, towards the end to avoid overcooking. Also, at the end, add a spoonful of smoked paprika and the pepper paste, previously dissolved in a little warm liquid.

4. Stir everything and let it simmer for a few more minutes.

Enjoy your meal!