Sweet and Sour Wild Boar: Cinghiale in Agrodolce

Name: Sweet and Sour Wild Boar: Cinghiale in Agrodolce
Prep time: 2 d 1 h 10 min
Cook time: 2 d 1 h 10 min
Total time: 2 d 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps grated baking chocolate; 1 small bay leaf; 2 kilograms boar meat; 2 carrots, thinly sliced; 1 rib celery, sliced; 237 milliliters dry white wine; 2 cloves garlic, thinly sliced; 4 Zest of oranges or 3 grapefruits or 8 lemons; 59 milliliters pine nuts; 113 grams prosciutto, diced; 59 milliliters raisins, soaked in water and squeezed dry; 8 servings Salt and pepper; 3 scallions, thinly sliced; 2 Tbsps sugar; 2 liters sugar; 8 servings Superfine sugar, for sprinkling; 1 sprig thyme; 1 liters water; 158 milliliters white wine vinegar; 1 Tbsp lard

Sweet and Sour Wild Boar: Cinghiale in Agrodolce might be just the main course you are searching for. This recipe makes 8 servings with 1242 calories, 46g of protein, and 18g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 49 hours and 10 minutes. A mixture of baking chocolate, bay leaf, superfine sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a small saucepan, combine 2/3 of the wine, 1/3 cup of the vinegar, 1 scallion, 1 clove garlic, 1 carrot, the cloves, bay leaf and thyme and bring to a boil over high heat for 5 minutes.

Ingredients you will need

Bay Leaves

Green Onions

Vinegar

Carrot

Clove

Garlic

Thyme

Wine

Equipment you will use

Sauce Pan

Let cool completely.

Put the boar meat in a non-reactive casserole and pour the cooled marinade over.

Ingredients you will need

Marinade

Boar

Meat

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 lard over high heat and brown the meat on all sides.

Ingredients you will need

Salt And Pepper

Marinade

Lard

Meat

Roll

Equipment you will use

Kitchen Twine

Dutch Oven

Add the remaining scallions, garlic, carrots, along with the celery and prosciutto and cook five minutes.

Ingredients you will need

Prosciutto

Green Onions

Carrot

Celery

Garlic

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.

Ingredients you will need

Marinade

Water

Meat

Wine

Remove the meat from the Dutch oven and keep it warm.

Ingredients you will need

Meat

Equipment you will use

Dutch Oven

Transfer all pan juices to a blender or food processor 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, pine nuts and candied zest and remove from heat. Slice the meat and serve with the sauce poured over.;

Ingredients you will need

Chocolate

Pine Nuts

Raisins

Vinegar

Sauce

Sugar

Meat

Equipment you will use

Food Processor

Stove

Blender

Frying Pan

In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat. In a large saucepan, combine the zest and enough cold water to cover and bring to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove the zest, rinse with cold water and repeat the process 2 more times.

Ingredients you will need

Water

Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender.

Ingredients you will need

Syrup

Equipment you will use

Sauce Pan

Remove from heat and cool.

Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.;

Ingredients you will need

Sugar

Syrup

Equipment you will use

Wire Rack