|
6
lbs
boar
(leg of wild)
14
cup
sea salt
(coarse)
14
cup
black pepper
(coarsely ground)
4
cups
red wine
(hearty)
2
bay leaves
(dried imported)
40
sprigs
fresh thyme
(rinsed)
20
black peppercorns
6
cloves
|
1
carrot
(trimmed peeled and cut in 14 inch chunks)
1
onion
(cut in eighths)
14
cup
red wine vinegar
20
whole cloves
2 12
tbsps
olive oil
2
cups
chicken
(veal stock)
3
tbsps
jelly
(red current)
|
|
Amount Per Serving
|
Calories
191
|
Calories from Fat
43
|
% Daily Value *
| Total Fat
5
g
|
7%
|
| Saturated Fat
848
mg
|
4%
|
| Trans Fat
|
0%
|
| Cholesterol
17
mg
|
6%
|
| Sodium
3
g
|
131%
|
| Total Carbohydrate
13
g
|
4%
|
| Dietary Fiber
2
g
|
8%
|
| Sugars
5
g
|
Protein
6
g
| Vitamin A
|
24%
|
| Vitamin C
8
mg
|
13%
|
| Calcium
51
mg
|
5%
|
| Iron
2
mg
|
11%
|
| Potassium
306
mg
|
1%
|
|
