wild boar 1 kg, cloves of garlic 6 a, wine cabernet sauvignon ½ lt, onions 2 a, Bay leaves 4 a, sprig thyme 1 a, gourmet Cranberry dressing 250 CC, olive oil 100 CC, broth 150 CC
Cut sliced wild boar, Brown them in a pan. Remove it and in the same pan, Brown the onion sliced in feather, garlic cicelado, thyme and laurel. Enter the wild boar, wine, gourmet Cranberry dressing, the broth, a bit of salt and simmer for 1 hour and a half. Remove and let stand in the refrigerator. Serve cold with a chutney of red fruits.