Wild boar ragout with vegetables, herbs and plums, Tuscan recipe

Ingredients for 4 servings:

• 1 kg wild boar from the leg without fat and bones
• 1 onion(s)
• 2 stalk(s) Celery
• 1 carrot(s)
• 5 juniper berries
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 1 sprig(s) marjoram or dried shredded
• 1 sprig(s) of thyme
• ¾ liter red wine (Chianti)
• 60 ml vinegar (red wine vinegar)
• 3 tbsp flour
• 30 g pine nuts
• some prunes
• 30 g chocolate, bitter, grated
• 6 tbsp olive oil
• Salt
• Balsamic vinegar

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Volterra shingle

Cut the wild boar meat into roughly equal-sized cubes and place in a bowl. Add the wine, sliced ​​onion, celery slices, and carrot pieces, crumbled bay leaf, crushed juniper berries, marjoram, thyme, crushed garlic, and rosemary. Cover and let the meat marinate for 24 hours, stirring frequently. Remove the meat pieces, drain well, pat dry, and coat in flour. Remove the vegetables and herbs from the marinade with a slotted spoon and set aside. Heat the oil in a saucepan and brown the vegetables and herbs from the marinade. Remove from the pan and brown the meat well on all sides in the hot fat. Add the vegetables and herbs back in and deglaze with the marinade. Cover and simmer on the lowest heat setting for about 3 hours. After 1.5 hours, remove the meat with a slotted spoon and place it on a plate. Remove the herb sprigs from the sauce and carefully purée the gravy with a hand blender. Return the meat and sauce to the pot. Add the finely chopped pine nuts, the thinly sliced ​​prunes, and the dark chocolate. Pour in the red wine vinegar and simmer for another 1.5 hours. Season to taste with a little balsamic vinegar and salt.