Wild Boar in Sweet and Sour Sauce a la Romana
Instructions:
- 4 pounds wild boar, cut into 1 1/ 2 -inch cubes (1.8 kg)
- 2 medium onions, coarsely chopped
- 2 small carrots, peeled and coarsely chopped
- 3 bay leaves
- 20 peppercorns
- 2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
- 1 small celery rib, coarsely chopped
- 4 juniper berries
- 1/ 2 cup plus 1/ 3 cup red wine vinegar (200 ml)
- 2 cups good red wine (500 ml)
- Flour, for dredging
- 9 tablespoons olive oil
- Salt
- 1 1/ 2 bouillon cubes
- 2 1/ 2 tablespoons sugar
- 1/ 2 cup raisins (80 g)
- 30 pitted prunes
- 1/ 3 cup pine nuts (80 g)
- 1 1/ 2 ounces semisweet chocolate (40 g)
- 2 tablespoons Cognac
- Put the meat into a large bowl. Add the onions, carrots, bay leaves, peppercorns, thyme, celery, juniper berries, 1/ 2 cup of the vinegar, and the wine. Stir to mix well. Cover and refrigerate for 48 hours, stirring occasionally.
- When ready to finish the dish, remove the meat cubes from the marinade and dry on paper towels. Strain the marinade, reserving both the vegetables and herbs and the liquid separately.
- Dredge the meat cubes in flour and shake them in a sieve to remove excess flour. Heat 3 1/ 2 tablespoons of the olive oil in a large skillet. Add half the meat, salt well, and saute over moderately high heat, stirring and turning the cubes often, until they are brown, about 10 minutes. Transfer to a large flameproof casserole and repeat with another 3 1/ 2 tablespoons oil and the remaining meat.
- In the same skillet, heat the remaining 2 tablespoons oil. Add the reserved vegetables from the marinade, cover, and cook over moderately high heat, stirring often, for about 10 minutes, until the vegetables have softened and are beginning to brown. Add the vegetables to the casserole with the meat, pour in the liquid from the marinade, and add the bouillon cubes. Cover and simmer over low heat for about 2 hours, stirring occasionally.
- When the meat is tender (test with a kitchen needle), remove as much of the vegetables and seasonings as you can. The onions will have disintegrated, but the carrots, peppercorns, and juniper berries can be removed and discarded. Stir in the remaining 1/ 3 cup vinegar and the sugar, a little at a time. Add the raisins, prunes, and pine nuts. Simmer for 1 or 2 minutes. Add the chocolate gradually, tasting as you go. The sauce should be sweet but slightly acidic.
- Just before serving, heat the Cognac in a ladle, flame it, and pour it over the cinghiale. Stir it into the sauce and serve.