Wild boar with chocolate sauce (Cinghiale in dolceforte)

This recipe is inspired by Pellegrino Artusi's 19th-century cookbook. It begins with a simple wild boar stew that is enriched with dried fruits, dark chocolate, red wine and vinegar. Eat this with something starchy – mashed potatoes or soft polenta, crusty bread to mop up the sauce, or tossed through pasta.

Wild boar with chocolate sauce (Cinghiale in dolce-forte) Credit: Gabriele Gori

• serves

  4

• prep

  15 minutes

• cook

  2:30 hours

• difficulty

  Mid

Ingredients

• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 1 medium carrot, finely chopped
• ½ stick celery, finely chopped
• 1 kg wild boar, cut into 4 x 4 cm chunks
• salt and black pepper
• ½ tbsp plain flour
• 1 cup (250 ml) red wine
• 1 litre beef stock (or water)
• 40 g sultanas (raisins)
• 30 g pine nuts
• 30 g candied fruit peel
• 40 g sugar
• 40 g dark chocolate (80% cocoa)
• ¼ cup (60 ml) red wine vinegar

Instructions

1. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the onion, carrot and celery and cook, stirring for 10 minutes, until vegetables are softened.
2. Add the wild boar to the pan. Season with salt and pepper and allow it to colour on all sides evenly for a further 10 minutes.
3. Add the flour to the pan and toss through the mixture. Cook for 2 minutes, then add the red wine. Increase heat to medium-high and cook for 10-15 minutes, or until the sauce thickens.
4. Add stock (or water) and bring to the boil. Reduce the heat to low and allow to simmer uncovered for 2 hours, or until the meat is tender. Check occasionally and add water to cover if needed.
5. Meanwhile, prepare the "dolceforte" sauce. In a small saucepan, combine the remaining ingredients. Heat over medium heat until the chocolate is melted and the mixture is well combined. Remove from the heat and set aside until needed.
6. When the meat is tender, increase heat to medium and add the "dolce-forte" sauce and cook until the sauce has thickened. Serve.

 

You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine? They’re dishes you won’t see on Instagram, but that are loved by many, even when they're illegal. Listen to all episodes in English or Italian for a fresh portrait of Italian food.

Listen to S2 of the Ugly Ducklings podcast here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.