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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 (1 1/2 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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