Wild boar in sweet and sour chocolate sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Wild boar or 5 lb. beef pot |
| Roast | ||
| 2 | Carrots | |
| 2 | Stalks celery | |
| 2 | Onions | |
| 1 | Bottle (25.4 oz.) aged | |
| Chianti Classico | ||
| ¼ | cup | Extra-virgin olive oil |
| 1 | tablespoon | Juniper berries |
| 2 | Bay leaves | |
| 1 | teaspoon | Black pepper |
| Salt | ||
| 1 | cup | Raisins |
| ½ | cup | Sugar |
| 4 | Cloves garlic, coarsely | |
| Chopped | ||
| ½ | cup | Red wine vinegar |
| ½ | cup | Grated bitter chocolate |
| 1 | cup | Dried prunes |
| 1 | cup | Pine nuts |
| 1 | cup | Cream Sherry |
Directions
Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, & 1 onion, & add to meat. Pour wine over meat & vegetables, cover, & marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine & discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, & onion & add to meat with juniper berries, 1 bay leaf, pepper, & salt to taste. Cook over low heat 3 hours or until tender (1½ to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade & place liquid & meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, & 1 Tbls. water. Warm vinegar, then add with chocolate to sauce & bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, & cream Sherry. Cook 10 minutes.
Remove meat & keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat & pour sauce over.
Note: Recipe may also be used for venison, rabbit, & aged beef.
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