Wild boar civet empanadillas from Glorious Game by Angel Zapata Martin

Name: Wild boar civet empanadillas from Glorious Game by Angel Zapata Martin
Ingredients: 2 rosemary stems; 100 ml brandy; 2 litres red wine; 1 celery stick, halved; 1 leek, halved; 200 g button mushrooms, cut into quarters; 250 g carrot, peeled diced; 250 g onion, peeled and diced; 50 g Iberian pork lard, finely diced; 2 kg wild boar shoulder, evenly diced; 8 g salt; 5 g fresh yeast; 5 g caster sugar; 1 egg; 70 g water; 75 g mashed potato, with olive oil, lemon juice, chives, salt and pepper to taste; 175 g plain flour; a handful of sage leaves; Arbequina olive oil; 1 tbsp tomato paste; 2 litres chicken stock; 20 g 70% dark chocolate; 2 sage leaves; 2 tbsps juniper berries; 1 tbsp black peppercorns; 150 g Iberian pork lard, finely diced

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In Spanish food culture, our hero ingredient is the Iberian pig so naturally I wanted to cook a dish with its most similar game counterpart – the wild boar. Emp

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Ingredients

2 rosemary stems
100 ml brandy
2 litres red wine
1 celery stick, halved
1 leek, halved
200 g button mushrooms, cut into quarters
250 g carrot, peeled diced
250 g onion, peeled and diced
50 g Iberian pork lard, finely diced
2 kg wild boar shoulder, evenly diced
8 g salt
5 g fresh yeast
5 g caster sugar
1 egg
70 g water
75 g mashed potato, with olive oil, lemon juice, chives, salt and pepper to taste
175 g plain flour
a handful of sage leaves
Arbequina olive oil
1 tbsp tomato paste
2 litres chicken stock
20 g 70% dark chocolate
2 sage leaves
2 tbsps juniper berries
1 tbsp black peppercorns
150 g Iberian pork lard, finely diced