Wild Boar

Name: Wild Boar
Ingredients: 1 can beef stock; 2 cups apple cider vinegar; 8 cups red wine; 1 1/2 teaspoons black pepper ground; 2 tablespoons salt; 2 each bay leaves; 1 teaspoon thyme crumbled; 2 each garlic cloves; 8 each juniper berries; 6 each carrots; 2 pounds wild boar; 2 large onions quartered; 4 each celery stalks; 1 can beef stock; 13 cup currant jelly; 3/4 cup water

16 ingredients

13 steps

Ingredients

1 can beef stock
2 cups apple cider vinegar
8 cups red wine
1 1/2 teaspoons black pepper ground
2 tablespoons salt
2 each bay leaves
1 teaspoon thyme crumbled
2 each garlic cloves
8 each juniper berries
6 each carrots
2 pounds wild boar
2 large onions quartered
4 each celery stalks
1 can beef stock
13 cup currant jelly
3/4 cup water

Directions

1

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl.
2

Place boar meat into marinade.
3

Let marinate for 2 days at room temperature.
4

Place meat and marinade in a large kettle.
5

Cover and simmer for 2 to 2 1/2 hours or until meat is almost tender.
6

Add carrots, onions, celery.
7

Cover and simmer until vegetables are tender, about 20 minutes.
8

Remove meat and vegetables and keep warm.
9

Add beef broth, currant jelly, and flour mixture to pan liquid.
10

Stir until sauce bubbles and thickens slightly.
11

Let sauce cook at a boil until it becomes the thickness of a good brown gravy.
12

Pour hot gravy over portions of sliced boar and vegetables.
13

Serve with Chestnut Puree.