serves
4
prep
15 minutes
cook
2:30 hours
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
2:30
hours
difficulty
Mid
level
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 medium carrot, finely chopped
- ½ stick celery, finely chopped
- 1 kg wild boar, cut into 4 x 4 cm chunks
- salt and black pepper
- ½ tbsp plain flour
- 1 cup (250 ml) red wine
- 1 litre beef stock (or water)
- 40 g sultanas (raisins)
- 30 g pine nuts
- 30 g candied fruit peel
- 40 g sugar
- 40 g dark chocolate (80% cocoa)
- ¼ cup (60 ml) red wine vinegar
Instructions
- Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the onion, carrot and celery and cook, stirring for 10 minutes, until vegetables are softened.
- Add the wild boar to the pan. Season with salt and pepper and allow it to colour on all sides evenly for a further 10 minutes.
- Add the flour to the pan and toss through the mixture. Cook for 2 minutes, then add the red wine. Increase heat to medium-high and cook for 10-15 minutes, or until the sauce thickens.
- Add stock (or water) and bring to the boil. Reduce the heat to low and allow to simmer uncovered for 2 hours, or until the meat is tender. Check occasionally and add water to cover if needed.
- Meanwhile, prepare the "dolceforte" sauce. In a small saucepan, combine the remaining ingredients. Heat over medium heat until the chocolate is melted and the mixture is well combined. Remove from the heat and set aside until needed.
- When the meat is tender, increase heat to medium and add the "dolce-forte" sauce and cook until the sauce has thickened. Serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
