This is a print preview of "Braised Cinghiale (Wild Boar) Sugo with Chocolate" recipe.

Braised Cinghiale (Wild Boar) Sugo with Chocolate Recipe
by Robbie Lewis

Braised Cinghiale (Wild Boar) Sugo with Chocolate
Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 4 Servings

Ingredients

  • Marinade:
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 1 bay leaf
  • 1 sprig fresh thyme
  • I tbs pumpkin pie spice (cinnamon, nutmeg, allspice)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stock, chopped
  • 3 pounds wild boar, cut into 2-inch cubes (pork shoulder may be substituted)
  • 4 tbs butter or olive oil
  • 1 onion, finely chopped
  • I tbs pumpkin pie spice (cinnamon, nutmeg, allspice)
  • 2 ounces bittersweet chocolate
  • 1 tbs pine nuts
  • 3 ounces dried prunes, cut in half
  • 1 tbs chili pepper
  • Grated zest of one orange
  • 1 tbs raisins
  • 1 tbs sugar

Directions

  1. If using wild game, the meat should definitely be marinated. With other meats, this step is optional but recommended.
  2. Bring the marinade to a boil and chill.
  3. Cover the meat and let it sit in the marinade for 48 hours. Remove the meat and remove the solids from the marinade.
  4. Sauté the onion in butter or olive oil until golden in heavy bottomed pot with a lid. Add the meat and brown lightly. Add the rest of the ingredients, the strained marinade liquid, and bring to light bubble. Cover, place in 350 oven and cook for 1 1/2 hours or until the meat is tender, stirring occasionally. Add water if needed. Taste and adjust seasonings.
  5. Serve over Gnocchi, Pappardelle, or Creamy Polenta.