Braised Leg of Wild Boar
with Black Beans and Chilies

Beans
1 1/2 cups dried black beans
1 large onion, finely diced
6 garlic cloves, minced
2-3 jalapeno chilies, cored, seeded, & minced
2 tblsp. Bacon fat
6 cups water
2 bay leaves

Wild Boar Leg
3 tblsp. Bacon fat
1 7-81b. Wild Boar Leg
3 tblsp ground coriander
1 1/2 tblsp. Ground cumin
1 tblsp. Each dried oregano, sage, marjoram
6 garlic cloves, thinly sliced
1 cup dry red wine
1 large Carrot, peeled and thinly sliced
6 cups beef stock
3 cups chopped peeled tomatoes or one 28-oz can peeled tomatoes
3 green Anaheim chilies, cored, seeded, and cut into Y2-inch strips
Salt and pepper to taste
1 small yellow bell pepper, cored, seeded, and cut into julienne for garnish (optional)

Sort the beans, discarding any discolored ones. Rinse and soak the beans in water to cover, overnight, changing the water 2 times. In a large pot, cook the onion, garlic, and jalapenos in the bacon fat over moderate heat for 10 minutes, stirring occasionally. Add the beans, the 6 cups water, and bay leaves and bring to a boil. Reduce the heat to moderately low and cook, uncovered, until the beans are almost tender, about 30 to 45 minutes. Drain and set aside until ready to use. Heat the remaining bacon fat in a heavy pot large enough to hold the boar leg. When the fat is hot, add the meat and cook over moderate heat until browned on all sides. Add the herbs, garlic, and red wine and cook until the liquid is gone. Add the carrot and beef stock and bring to a boil. Reduce the heat, cover, and cook over moderate heat for about 3 hours, stirring from time to time. When the meat is tender, remove from the pot and allow to cool slightly. While the meat is cooling, reduce the liquid to about 4 to 5 cups. Remove the meat from the bones and return to the pot. Add the tomatoes, chilies, peppers, and cooked beans and bring to a boil. Reduce the heat to moderate and cook for 25 to 30 minutes or until the meat and beans are very tender. Season with salt and pepper, garnish with the yellow peppers if you like, and serve with the rice.

New Game Cuisine by: Janet Hazen