Wild boar with chocolate sauce (Cinghiale in dolceforte)

Image

By

Emiko Davies

Abstract

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.

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