Wild boar

6 servings

Ingredients

Quantity Ingredient
1 can Condensed consomme'
2 cups Cider vinegar
8 cups Red wine
1½ teaspoon Ground black pepper
2 tablespoons Salt
2 Bay leaves
1 teaspoon Crumbled thyme
2 Garlic cloves; chopped
8 Juniper berries
1 Piece wild boar meat
(about 5 pounds)
6 Carrots scraped and quartered
2 larges Onions; quartered
4 Celery stalks cut into 2-inch lengths
1 can Condensed beef broth
⅓ cup Currant jelly
½ cup Flour; mixed with
¾ cup Water

Directions

Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl. Place boar meat into marinade. Let marinate for 2 days at room temperature.

Place meat and marinade in a large kettle. Cover and simmer for 2 to 2-½ hours or until meat is almost tender. Add carrots, onions, celery. Cover and simmer until vegetables are tender, about 20 minutes. Remove meat and vegetables and keep warm. Add beef broth, currant jelly, and flour mixture to pan liquid. Stir until sauce bubbles and thickens slightly. Let sauce cook at a boil until it becomes the thickness of a good brown gravy. Pour hot gravy over portions of sliced boar and vegetables. Serve with Chestnut Puree.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A.

Electronic format courtesy of Karen Mintzias

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