I was going to make the venison chili with red beans from the David Waltuck, Staff Meals cookbook tomorrow. Living in New York, I thought "how hard could it be to find venison?" Obviously in Lower Manhattan, very. The nice butcher at D&D convinced me to use wild boar instead. In a moment of foolishness, I bought it and now not sure how to cook it. From what I have been reading, it should be ok to follow my original recipe which calls for browning the meat and then simmering in chicken stock for 2.5 hours (it's 3 lbs of meat). Can anyone point out a flaw in my approach? Is the time too long? Should I use beef stock in stead of chicken? I am treating this like pork, but you never know with game. Any advice would be appreciated!