Wild Boar Stew with Mushrooms and Beets

Rinse and peel the onion and soup vegetables and cut into cubes. In a bowl, mix together the onion, soup vegetables, bay leaves, cloves and red wine. Add the boar, turning to coat, cover and marinate in the refrigerator overnight.

Lift the meat from the marinade, drain, reserving the marinade and cut the meat into cubes. Heat the oil in a Dutch oven and saute the meat until browned all over. Add the vegetables to the pan and cook, stirring occasionally, 8-10 minutes. Strain the marinade through a sieve into the pot. Season with salt and pepper.

Clean the mushrooms and halve if large. Peel the beet and cut into thin strips. Slice the pickles.

Cover the pot and cook the boar over low heat, stirring occasionally until the meat is tender, adding the mushrooms, beet and pickles to the stew during the last 15 minutes of cooking.

In a small bowl, stir together the flour and sour cream. Mix the flour mixture into the stew and simmer until lightly thickened.