Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Condensed consomme' (about 5 pounds)
2 c Cider vinegar 6 Carrots
8 c Red wine -scraped and quartered
1 1/2 ts Ground black pepper 2 lg Onions; quartered
2 tb Salt 4 Celery stalks
2 Bay leaves -cut into 2-inch lengths
1 ts Crumbled thyme 1 cn Condensed beef broth
2 Garlic cloves; chopped 1/3 c Currant jelly
8 Juniper berries 1/2 c Flour; mixed with
1 Piece wild boar meat 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

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