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Рецепт Sweet And Sour Wild Boar (Cinghiale In Agrodolce)
by Global Cookbook

Sweet And Sour Wild Boar (Cinghiale In Agrodolce)
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  Порций: 8

Ингредиенты

  • 1 c. dry white wine
  • 2/3 c. white wine vinegar
  • 3 x scallions thinly sliced
  • 2 x garlic cloves thinly sliced
  • 2 x carrots thinly sliced
  • 2 x cloves
  • 1 sm bay leaf
  • 1 sprg thyme
  • 3 1/2 lb boar meat
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. lard
  • 1 x celery rib sliced
  • 1/4 lb prosciutto diced
  • 2 Tbsp. sugar
  • 3 Tbsp. grated baking chocolate
  • 1/4 c. raisins soaked in water,
  •     and squeezed dry
  • 1/4 c. pine nuts
  •     Candied zest of 1 orange (see below),
  •     finely minced
  • 8 c. sugar
  • 5 c. water
  •     Zest of 4 oranges
  •     (or possibly 3 grapefruits, or possibly 8 lemons)
  •     Superfine sugar for sprinkling

Инструкции

  1. In a small saucepan, combine 2/3 of the wine, 1/3 c. 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 min. Let cold completely. Put the boar meat in a non-reactive casserole and pour the cooled marinade over. Let marinate in the refrigerator for 2 days, turning often.
  2. 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.
  3. In a Dutch oven, heat the lard over high heat and brown the meat on all sides. Add in the remaining scallions, garlic, carrots, along with the celery and prosciutto and cook five min. Add in the remaining wine and just cover the meat with the reserved marinade and boiling water, if necessary. Simmer till the meat is cooked through and is fork-tender, about 1 hour. Remove the meat from the Dutch oven and keep it hot.
  4. Transfer all pan juices to a blender or possibly food processor and puree smooth. Return to the stovetop and stir in the sugar, chocolate and remaining vinegar. Cook 3 min over medium-high heat, then add in the raisins, pine nuts and candied zest and remove from heat. Slice the meat and serve with the sauce poured over.
  5. Candied Citrus Zest: In a 2-qt saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.
  6. In a large saucepan, combine the zest and sufficient cool water to cover and bring to a boil. Remove the zest, rinse with cool water and repeat the process 2 more times.
  7. 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 till the zest is translucent/soft and tender. Remove from heat and cold. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
  8. This recipe yields 8 servings.