(Taken from "The Villa Table" by Lorenza de’Medici)
This is a traditional Christmas recipe that has been prepared in Florence since the Renaissance. In fact, some cooks still add little pieces of candied orange and lemon peel. The recipe is perfect for wild boar because the sauce disguises its strong gamey flavour. You should allow it to marinate for 24 hours.
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.
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Serving Size: 1 Serving (603g) | ||
Recipe Makes: 6 | ||
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Calories: 908 | ||
Calories from Fat: 275 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.6g | 41 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.9mg | 1 % | |
Potassium 822.7mg | 22 % | |
Total Carbohydrate 70.2g | 21 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 66.4g | ||
Protein 68g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 908
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