member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Boar: Wild Boar


    Source of Recipe


    Claude Bouchet, Jockey Club

    List of Ingredients




    1 can 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

    Recipe



    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. Serves 6.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |