Wild Boar In Sweet And Sour Chocolate Sauce

The true Christian is called to be a soldier, and must behave as such from the day of his conversion to the day of his death. He is not meant to live a life of religious ease, [laziness], and security. He must never imagine for a moment that he can sleep and doze along the way to heaven, like on traveling in an easy carriage… If the Bible is the rule of his faith and practice, he will find his course laid down very plainly in this matter. He must “fight.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Meats	1	Servings

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	T	Juniper berries
2		Bay leaves
1	t	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

INSTRUCTIONS

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

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2972 Calories From Fat: 905 Total Fat: 107.1g Cholesterol: 292.4mg Sodium: 811.6mg Potassium: 5282.9mg Carbohydrates: 396g Fiber: 36.6g Sugar: 222.1g Protein: 141.1g