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3 lbs. Wild boar fillet
1/2 cup wine vinegar
1 tbs. pine nuts
4 tbs. butter
1 pt. red wine
2 tbs. bitter cocoa
1 bay leaf
1 sprig thyme
3 cloves
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tbs. sugar
3 oz. dried prunes, softened and chopped
1 tsp. peperoncino
2 tbs. candied orange peel
1 tbs. raisins
salt
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See Also:
Wine Pairings
Ghemme DOCG
Montepulciano d'Abruzzo Colline Teramane DOCG
Sforzato di Valtellina or Sfursat di Valtellina DOCG
Region
Tuscany
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Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, 1 onion, carrot and celery. Pour into a large pot and let cool. Place the boar fillet into the marinade and let sit for 48 hours.
Chop the remaining onion and brown in butter. Add the cocoa, sugar, prunes, candied orange peel, raisins and pine nuts. Stir for a few minutes, then add the boar meat and cook slowly for an hour. Add the filtered marinade, and salt. Continue cooking until the meat is very tender and the sauce thick. Serve with polenta, potatoes or potato gnocchi. |
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