CINGHIALE IN COLCEFORTE
(Wild Boar in Sweet and Sour Chocolate Sauce)
5 lb. wild boar or 5 lb. beef pot roast
2 stalks celery
1 bottle (25.4 oz.) aged Chianti Classico
1/4 c. extra-virgin olive oil
1 T. juniper berries
2 bay leaves
1 t. black pepper
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
Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk
celery, and 1 onion, and add to meat. Pour wine over meat and
vegetables, cover, and 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 and discarding vegetables. Pour
wine over meat. Chop remaining carrot, celery, and onion and add
to meat with juniper berries, 1 bay leaf, pepper, and salt to taste.
Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for
Allow meat to cool in cooking liquid, skimming off fat that forms
on surface. Cut cooled meat into pieces, discarding bone. Strain
marinade andplace liquid and meat back in pan. Soak raisins in
warm water until plumped. Drain.
Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T.
water. Warm vinegar, then add with chocolate to sauce and bring
to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes,
pine nuts, and cream Sherry. Cook 10 minutes.
Remove meat and keep warm. Continue cooking sauce until reduced
to desired thickness. Remove bay leaves. Slice meat and pour
sauce over. Makes 8 servings.
Note: Recipe may also be used for venison, rabbit, and aged beef.