John Myers
Ingredients for 4 servings:
- 60 g prunes, pitted
- 60 g raisins
- 4 chop(s) (wild boar) from the back
- 50 g bacon, lean
- 3 tbsp oil
- 40 g dark chocolate
- 25 g sugar
- 4 bay leaves
- 50 ml vinegar (red wine vinegar)
- 50 ml red wine, Italian
- Salt
- Pepper from the mill
- 1 pinch(s) cinnamon, ground
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Soak the prunes and raisins in warm water. Drain well. Rinse the meat, pat dry, and season with salt and pepper on both sides. Finely dice the bacon, fry it in the heated oil, and fry the chops for about 7-10 minutes on each side. Meanwhile, grate the chocolate and heat it with the sugar, bay leaf, red wine vinegar, and red wine, stirring continuously. Add the drained prunes and raisins, season with a pinch of cinnamon, and simmer gently for about 3 minutes. Finally, season the sauce with salt and pepper. To serve, drizzle the sauce, including the prunes and raisins, over the chops, garnish with bay leaves, and arrange on a warmed platter. Serve with dumplings and a mixed salad.
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