Estofado de Jabalí con Setas (Wild Boar and Mushroom Stew)

• 2 tbsp Extra virgin olive oil
• 900 g Wild boar, stewing cut
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 300 g Mushrooms
• 250 ml Red wine
• 400 g Canned chopped tomatoes
• 500 ml Beef stock
• 2 Bay leaves

1. Heat 1 tbsp of the olive oil in a Dutch oven over medium-high heat. Season the wild boar all over with the salt and pepper, then brown in batches until well coloured, 6 to 8 minutes per batch. Transfer to a plate.
2. Lower the heat to medium and add the remaining olive oil. Add the onion and cook, stirring, until softened and lightly golden, about 8 minutes. Stir in the garlic and sweet paprika and cook for 1 minute until fragrant.
3. Add the mushrooms and cook until they release their moisture and begin to take on colour, 6 to 8 minutes. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
4. Return the wild boar to the pot, then add the chopped tomatoes, beef stock and bay leaves. Bring to a gentle simmer, then cover and cook on low heat for 2 hours, stirring occasionally, until the meat is tender. If the sauce looks thin, simmer uncovered for 10 to 15 minutes to thicken.
5. Remove from the heat and rest, covered, for 10 minutes so the flavours settle. Taste and adjust with a little more salt and pepper if needed. Serve hot with plenty of sauce.

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