Guiso de caza: Ragout de jabalí

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Guiso de caza: Ragout de jabalí. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Guiso de caza: Ragout de jabalí is one of the most popular of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Guiso de caza: Ragout de jabalí is something which I have loved my whole life.

Many things affect the quality of taste from Guiso de caza: Ragout de jabalí, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guiso de caza: Ragout de jabalí delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Guiso de caza: Ragout de jabalí is 6 o 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Guiso de caza: Ragout de jabalí estimated approx 4 horas.

To get started with this recipe, we have to prepare a few components. You can cook Guiso de caza: Ragout de jabalí using 12 ingredients and 6 steps. Here is how you cook that.

Guiso de caza

Ingredients and spices that need to be Take to make Guiso de caza: Ragout de jabalí:

1. 2 kg ragout de jabalí
2. 1 botella vino tinto
3. 4 dientes ajo
4. 1 pizca Romero
5. 1 cucharada sopera Tomillo
6. 4 zanahorias
7. 3 cebollas
8. 3 pimientos verdes
9. Aceite de oliva
10. Sal
11. Pimienta negra
12. 1 jarra de agua sobre 800 ml

Steps to make to make Guiso de caza: Ragout de jabalí

1. 2 días antes preparamos el macerado en un bol amplio añadimos toda la carne con el vino, la cebolla, zanahoria, pimiento, ajo, sal y especias.Lo dejamos en la nevera hasta su cocinado.
2. Separamos la carne de todo lo demás.En una sartén freímos por tandas la carne con un poco de harina.
3. Cuando hayamos marcado la carne.Reservamos y añadimos a esa misma sartén las verduras sin el líquido.El líquido lo guardaremos para después.
4. Cuando veamos que el sofrito de las verduras empieza a tener color.Lo metemos en una pota junto con la carne y ahora si el líquido de la maceración y el agua.
5. Lo ponemos los primeros 30 minutos a fuego fuerte.Y luego lo bajamos sobre el 5 en vitrocerámica. Uso pota convencional no olla de presión.Lo dejamos hacerse de vez en cuando revolvemos sobre 3 horas.Probamos qué esté tierna y qué esté al punto de sal.Sino corregimos.*Un inciso:os parecerá mucha agua al principio pero como podéis ver en esta foto si miráis la anterior mengua bastante tanto la carne como el agua*
6. Os tiene que quedar tierno y la salsa con cuerpo(espesa)

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