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Wild Boar

Wild Boar recipe image
This International main features Condensed consomme' (about 5 pounds, Cider vinegar 6 Carrots, Red wine -scraped and quartered, Ground black pepper 2 lg Onions; quartered, Salt 4 Celery stalks. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1599.3
Description
This International main features Condensed consomme' (about 5 pounds, Cider vinegar 6 Carrots, Red wine -scraped and quartered, Ground black pepper 2 lg Onions; quartered, Salt 4 Celery stalks. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cans Condensed consomme' (about 5 pounds)
  • 2 cups Cider vinegar 6 Carrots
  • 8 cups Red wine -scraped and quartered
  • 1 1/2 teaspoons Ground black pepper 2 lg Onions; quartered
  • 2 tablespoons Salt 4 Celery stalks
  • 2 Bay Leaves -cut into 2-inch lengths
  • 1 teaspoons Crumbled thyme
  • 1 cans Condensed beef broth
  • 2 Garlic Cloves; chopped
  • 1/3 cups Currant jelly
  • 8 Juniper Berries
  • 1/2 cups Flour; mixed with
  • 1 pieces Wild boar meat
  • 3/4 cups Water
Directions
  1. 1
    Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl.
  2. 2
    Place boar meat into marinade.
  3. 3
    Let marinate for 2 days at room temperature.
  4. 4
    Place meat and marinade in a large kettle.
  5. 5
    Cover and simmer for 2 to 2-1/2 hours or until meat is almost tender.
  6. 6
    Add carrots, onions, celery.
  7. 7
    Cover and simmer until vegetables are tender, about 20 minutes.
  8. 8
    Remove meat and vegetables and keep warm.
  9. 9
    Add beef broth, currant jelly, and flour mixture to pan liquid.
  10. 10
    Stir until sauce bubbles and thickens slightly.
  11. 11
    Let sauce cook at a boil until it becomes the thickness of a good brown gravy.
  12. 12
    Pour hot gravy over portions of sliced boar and vegetables.
  13. 13
    Serve with Chestnut Puree.
  14. 14
    Adaption from C.) Campbell's Great Restaurants Cookbook, U.S.A

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1599.3kcal
% Daily Value *
Total Fat 18.5g29%
Saturated Fat 7.9g40%
Cholesterol 47.2mg16%
Sodium 29626.3mg1235%
Total Carbohydrate 270.3g91%
Dietary Fiber 20.6g83%
Sugars 204.4g
Protein 20.4g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 2inch, about, beef, berries, black, boar, boiling, broth, carrots, celery, chopped, cider, cloves, condensed, consomme, crumbled, currant, cut, flour, ground
Read it online: https://www.chefs-mate.com/recipe/wild-boar/