Preparation

The day before, cut the meat into small cubes and season with half the crushed garlic, the wine and brandy, and half the herbs.

On the day, using the cataplana, cook the meat in the marinade, adding water as needed. Season with salt.

Crush the garlic and dice the onion, the pepper including the seeds, the potatoes, tomatoes, squash and turnips.

In the cataplana, sauté the chorizo, onion and garlic in olive oil.

Add the wild boar and cook, layered alternately with the remaining vegetables and herbs. Adjust the seasoning.

Cook over a low heat for about 5 minutes until soft.