TwoFools in Zürich

Here's the recipe for the excellent braised wild boar dish we had in the Chocolate and Wine Class with Laughing Lemon. The boar is cooked until it's meltingly tender, and the aromatic gravy is perfect with polenta. It's a great dish for a chilly weekend: we're sure to have a few more of those before we get to see the Böög's head explode.

Laughing Lemon's Wild Boar with Balsamic Vinegar and Dark Chocolate

You can also substitute other types of  meat for the wild boar. Try with water buffalo, lamb or beef––just make sure you get a cut from the shoulder.  Serve with polenta. Makes about 6–8 servings

1,5 kg wild boar (leg or shoulder), trimmed and cubed in 3–4 cm pieces
1 onion, halved
4 bay leaves
1 Tbl. fennel seeds
1 Tbl. sea salt
2 carrots, sliced thick
1 bottle red wine, medium-bodied
3 cloves garlic
olive oil
2 Tbl. flour
1 dl. balsamic vinegar
25 gr. 100% dark chocolate

Prepare the marinade by combining the onion halves, bay leaves, fennel seeds, salt, sliced carrots and wine. Add the wild boar pieces and mix well.  Cover with plastic and refrigerate for one night.

Prepare the stew:  Remove the wild boar pieces and pat dry with paper towels. Remove the onions and spices. Strain the liquid and reserve. In a hot, non-stick pan, brown the wild boar pieces, and then remove to a separate dish. Add the olive oil to the pan. Add the garlic and cook for three minutes. Then add the flour and coat well. Add the marinade and balsamic vinegar. Then bring to a boil and reduce by one quarter. Add the wild boar to the pan and mix well. Add all contents to a large baking dish, cover with aluminum foil and bake in a 180°C oven for about two hours (the wild boar should be soft, but not falling apart). Remove the wild boar pieces from the liquid and refrigerate, covering with a wet paper towel. Strain the liquid into a clean pot, discarding the spices, then add the wild boar again to the liquid. To serve, heat the stew in a baking pan covered with aluminum foil in a 180°C oven for about 30 minutes. Remove and add the chocolate, stirring until the sauce thickens and coats the meat well.