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Wild Boar in Sweet and Sour Chocolate Sauce



  • Prep Time: N/A
  • Cooking Time: N/A

Wild Boar in Sweet and Sour Chocolate Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 (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.

Ingredients:

5 lb Wild boar or 5 lb. beef pot
Roast
2 Carrots
2 Stalks celery
2 Onions
1 Bottle (25.4 oz.) aged
Chianti Classico
1/4 c Extra-virgin olive oil
1 tb Juniper berries
2 Bay leaves
1 ts Black pepper
Salt
1 c Raisins
1/2 c Sugar
4 Cloves garlic, coarsely
Chopped
1/2 c Red wine vinegar
1/2 c Grated bitter chocolate
1 c Dried prunes
1 c Pine nuts
1 c Cream Sherry

Serves:

1 Servings

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