Wild Boar In Sweet And Sour Chocolate Sauce
| 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