Wild Boar
Wild Boar recipe
Yield
8 servingsPrep
20 minCook
2 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
beef stock
|
*
|
| 2 | cups |
apple cider vinegar
|
|
| 8 | cups |
red wine
|
*
|
| 1 ½ | 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
|
*
|
| ⅓ | cup |
currant jelly
|
*
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
beef stock
|
*
|
| 473 | ml |
apple cider vinegar
|
|
| 1.9 | l |
red wine
|
*
|
| 7.5 | ml |
black pepper
ground |
|
| 3E+1 | ml |
salt
|
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
crumbled |
*
|
| 2 | each |
garlic cloves
|
|
| 8 | each |
juniper berries
|
*
|
| 6 | each |
carrots
|
|
| 907.2 | g |
wild boar
|
* |
| 2 | large |
onions
quartered |
|
| 4 | each |
celery stalks
|
|
| 1 | can |
beef stock
|
*
|
| 79 | ml |
currant jelly
|
*
|
| 177 | ml |
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 2½ 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.
