Wild Boar

• 1 can beef stock
• 2 cups apple cider vinegar
• 8 cups red wine
• 1 1/2 teaspoons black pepper ground
• 2 tablespoons salt
• 2 each bay leaves
• 1 teaspoon thyme crumbled
• 2 each garlic cloves
• 8 each juniper berries
• 6 each carrots
• 2 pounds wild boar
• 2 large onions quartered
• 4 each celery stalks
• 1 can beef stock
• 13 cup currant jelly
• 3/4 cup water

1. Combine consomme', vinegar, wine, pepper, salt, bay leaves, thyme, garlic, and juniper berries in a glass or enamel bowl.
2. Place boar meat into marinade.
3. Let marinate for 2 days at room temperature.
4. Place meat and marinade in a large kettle.
5. Cover and simmer for 2 to 2 1/2 hours or until meat is almost tender.
6. Add carrots, onions, celery.
7. Cover and simmer until vegetables are tender, about 20 minutes.
8. Remove meat and vegetables and keep warm.
9. Add beef broth, currant jelly, and flour mixture to pan liquid.
10. Stir until sauce bubbles and thickens slightly.
11. Let sauce cook at a boil until it becomes the thickness of a good brown gravy.
12. Pour hot gravy over portions of sliced boar and vegetables.
13. Serve with Chestnut Puree.

beef stock, apple cider vinegar, red wine, black pepper, salt, bay leaves, thyme, garlic, juniper berries, carrots, wild boar, onions, celery stalks, beef stock, currant jelly, water

Taken from recipeland.com/recipe/v/wild-boar-44644 (may not work)