Thanksgiving Wild Boar Stew

Whole boar leg lightly smoked over Cherry wood, then marinated for 72 hours in Black Cherry wine, juice, Juniper berries, Italian Black Amarena Cocktail Cherries, garlic, and a distilled rosemary, Ghost lavender and Juniper berry water.

Slow cooked in the oven and on the grill at 200 degrees for 10 hours, then pulled.

Slowly simmered for a few more hours on low in the marinade to form a stew with Black Pearl rice, smoked buttered chestnuts, Duck fat and herb sauteed mushrooms, and a dash of whiskey.

Goes very well served over mashed potatoes!

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