- 4
Ingredients
- 1 cup dry white wine
- 2/3 cup white wine vinegar
- 3 scallions, thinly sliced
- 8 cloves garlic, 2 thinly sliced, 6 whole
- 4 carrots, 2 thinly sliced, 2 cut into 1" pieces
- 2 cloves
- 1 bay leaf
- 1 sprig thyme
- 1 boar shoulder roast, about 3 lbs
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 rib celery, sliced
- 1/4 pound prosciutto di parma, diced
- 2 tablespoons sugar
- 1 tbsp unsweetened chocolate, grated
- 1/4 cup raisins, soaked in warm water for 30 minutes
- 1/4 cup pine nuts
Preparation
Step 1
In a small saucepan, combine 2/3 of the wine, 1/3 cup of the vinegar, half of the scallions, the sliced garlic, sliced carrots, the cloves, bay leaf and thyme and bring to a boil over high heat for 5 minutes. Let cool completely. Put the boar meat in a non-reactive casserole and pour the cooled marinade over. Let marinate in the refrigerator for 2 days, turning often.
After 2 days, remove the meat and reserve the marinade. Pat the meat dry, roll it and tie it with butcher's twine. Season aggressively with salt and pepper.
In a Dutch oven, heat the oil over high heat and brown the meat on all sides. Add the remaining scallions, garlic, carrots, along with the celery and prosciutto and cook five minutes. Add the remaining wine and just cover the meat with the reserved marinade and boiling water, if necessary. Simmer until the meat is cooked through and is fork-tender, about 1 hour. Remove the meat from the Dutch oven and keep it warm.
Transfer all pan juices to a blender and puree smooth. Return to the stovetop and stir in the sugar, chocolate and remaining vinegar. Cook 3 minutes over medium-high heat, then add the raisins and pine nutsand remove from heat. Slice the meat and serve with the sauce poured over.