Wild Boar recipe
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsIngredients
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.
Comments
I made this dish but cut the marinating ingredients in half and it still had too much liquid. I also only marinated the meat for about 12 hours which was too much. We weren't cooking a wild boar, it was a wild sow, so that may be why. The meat from this pig is delicious and not at all strong, kind of beef like. Anyway, this recipe really needed tweaking. Also 20 minutes is not long enough to cook vegetables in that sauce. I cooked them for well over an hour and they were barely done enough, still "al dente". The portions of flour is missing from the recipe too, so I had to guess on that. All in all, it turned out fairly well and I served it over Spatzel noodles. The meat was overpowered by the marinade so if I try this again, with wild sow meat, I'll shorten the marinating time to maybe 6 hours and keep it in the fridge.
P.S. The chestnut purée was a great condiment! The recipe really was delicious and with all the leftover sauce I had, I boiled some tender lamb meat and then heated it through in the sauce and that was really tasty too!