Wild Boar with Sweet and Sour Chocolate Sauce

Wild Boar with Sweet and Sour Chocolate Sauce Ingredients

1.8 kg wild boar leg or shoulder boned and cut into serving pieces	4 tbsp extra virgin olive oil
2 carrots sliced	1 tbsp juniper berries
2 celery stalks sliced	2 bay leaves
2 medium-sized onions sliced	90 g sugar
1 tsp black peppercorns	4 garlic cloves
1 bottle of Chianti Classico	120 ml red wine vinegar
1 salt	90 g bittersweet chocolate grated
120 g raisins	60 g pine nuts
120 g pitted prunes

Instructions for Wild Boar with Sweet and Sour Chocolate Sauce

In a large bowl combine the meat, half the sliced carrots, celery and onions, the peppercorns and the wine. Season with salt and leave to marinate for 24 hours, turning occasionally.

Soak the raisins and prunes in water to cover for 30 minutes; drain.

Remove the meat from the marinade and pat it dry. Strain the marinade and set aside both the vegetables and the liquid.

In a shallow saucepan heat the olive oil until it starts to discolour. Add the meat and brown it on all sides for about 10 minutes on moderate heat. Add the vegetables from the marinade together with the remaining sliced vegetables, the juniper berries and 1 bay leaf. Stir over low heat for a couple of minutes. Add half the liquid from the marinade. Lower the heat, cover the saucepan and simmer very gently, turning the meat occasionally, for about 3 hours or until the meat is tender, adding the rest of the marinade gradually. Remove from the heat and allow to cool, then remove any fat that rises to the top.

Transfer the meat to a platter. Discard the bay leaf. Put the remaining contents of the pan through a food mill to chop very coarsely. Return the sauce to the saucepan and. If too liquid, reduce over low heat until fairly thick. Add the meat to the sauce and warm over very low heat.

In a small saucepan melt the sugar with the garlic, remaining bay leaf and 1 tbsp water. Cook until golden brown. Add the vinegar and chocolate and cook over very low heat for just a few minutes, stirring well, to melt the chocolate and reduce the vinegar.

Add the chocolate mixture, raisins, prunes and pine nuts to the wild boar saucepan and stir very well. Simmer gently for 10 minutes before serving.

Main Ingredient: BoarCuisine: Italian

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