Croatian Boar Casserole

• Marinade:
• 1 litre red wine
• 3 g garlic (or 3 garlic cloves)
• 1 bay leaf
• 1 teaspoon thyme (dried)
• 1 teaspoon juniper berries
• 1 teaspoon pepper berries
• 1 teaspoon clove
• 500 g carrots
• 20 g celery (root)
• 40 g parsley (root)
• 500 g onion
• 200 g tomato (strained juice)
• salt
• Main:
• 2 kg boar meat (preferably in one piece)

1. Three days before consummation put the meat in marinade. Cut carrot, celery, parsley, onion into small rounds and pour over the wine. My advice is to put all spices in medical gauze and close it like little bag (you can easily take it out when straining the vegetables). Hold the meat in cold place, but not refrigerate.
2. The consummation day: Take the meat out and fry it in a large pan on all sides. Meat must not start to loose liquid - when it starts - move the meat, it is done. Take out all vegetables from marinade and saute it in the same pan for about 10 minutes. Put everything in a large pot (meat, vegetables, spices and wine from marinade) and cook until the meat is soft (about three hours). When the meat is done, take it out and slice it into portions. Strain the vegetables - now it is the time to remove the spice bag. Put the meat and strained vegetables back together and cook for 10 more minutes. If the sauce is too strong, you can put some cooking cream in it. Serve with cranberry or red berry or blueberry jam with gnocchi or pasta. Use this way for all game (infantry or Air force).

marinade, red wine, garlic, bay leaf, thyme, juniper berries, pepper, clove, celery, parsley, tomato, salt, boar meat

Taken from www.epicurious.com/recipes/member/views/croatian-boar-casserole-1237575 (may not work)