- Exported from MasterCook
WILD BOAR
6 Preparation Time :
Categories : Game Meats
Amount Measure Ingredient -- Preparation Method -- -- --
1 cn Condensed consomme'
2 c Cider vinegar
8 c Red wine
1 1/2 ts Ground black pepper
2 tb 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 lg Onions -- quartered
4 Celery stalks
-cut into 2-inch lengths
1 cn Condensed beef broth
1/3 c Currant jelly
1/2 c Flour -- mixed with
3/4 c Water
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 2-1/2 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 Submitted By KM
SALATA.COM (KAREN MINTZIAS)
23 NOV
95 232154 -0800 - - - - - - - - - - - - - - - - - -
