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Wild Boar

Wild Boar
Main Ingredient: Game

Course: Various Main Dishes

Yield:

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Wild Boar ingredients

  • 1 cn Condensed consomme'
  • 2 c Cider vinegar
  • 8 c Red wine
  • 372529⁄-2009260032 t Ground black pepper
  • 2 T Salt
  • 2 Bay leaves
  • 1 t Crumbled thyme
  • 2 garlic cloves, chopped
  • 8 Juniper berries
  • 1 Piece wild boar meat
  • (about 5 pounds)
  • 6 Carrots
  • -scraped and quartered
  • 2 large onions -- quartered
  • 4 Celery; sticks
  • -cut into 2-inch lengths
  • 1 cn Condensed Beef Broth
  • c Currant jelly
  • 2483527⁄624973141 c flour -- mixed with
  • 2483527⁄624973141 c water

Cooking Wild Boar

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


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