Ingredients for 4 people.

800 grs wild boar loin from DIBE.

½ kg of carrots.

2 green peppers.

1 red pepper.

2 ripe tomatoes.

2 onions.

Flour.

Olive Oil.

Garlic.

Parsley.

White wine.

Salt.

Preparation:

We salted the loin and roll  in flour. In a frying pan with oil, fry on all faces the loin and when it will be golden Remove and reserve.

We cut all the vegetables into cubes and pochamos in the oil of the loin, we add the loin and rehogamos about 15 min. mashed in a mortar with garlic and parsley and mix with a glass of white wine.

We add to the Loin the vegetables, roast slowly, about 35 min.

Remove the Loin, cut in slices, Take and put the vegetables and the juice of roast  in a blender to liquid it.

Garnish Ingredients.

½ red cabbage.

2 sweet potatoes.

100 grs cherries.

Preparation:

Wash the Lombard and strips. Once cooked remove and add salt to taste, and we put it on the plate.

Wash the sweet potatoes and unpeeled cook. Once cooked remove the skin and we left on a piece that we include in the dish.

Pochamos cherries in a frying pan and add to the dish.

We place a sprig of mint as decoration.