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 |
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 |
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:
“When praying, don’t give God instructions – just report for duty.”