2 lbs. wild boar meat cut in 2 inch cubes
1/4 c. flour
1 tsp. salt
Fresh, ground pepper to taste
3 tbsp. bacon fat
1 med. onion, cut up
1 clove garlic, diced
4 c. water
1/2 tsp. dried rosemary
1 tbsp. parsley flakes
4 potatoes, peeled
4 carrots, peeled
4 small onions, peeled

Coat wild boar in flour mixed with salt and pepper. Heat bacon fat in a deep pan and brown meat on all sides. Add cut up onion and garlic and cook 5 minutes longer. Add water and seasonings and cook covered, 1 to 2 hours, depending on age of the boar, until meat is tender. Add potatoes, carrots and onions and cook another 30 minutes or until vegetables are done. Serve with quartered tomatoes and black pumpernickel bread.