Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic
• 2 stalks celery
• 700 g ame (wild boar raout)
• 1 sprig rosemary
• 5 tablespoon oil (olive oil)
• 200 ml wine (Chianti)
• 1 tablespoon tomato paste
• 250 ml meat broth
• 1 tablespoon cocoa powder, unsweetened
• 50 grams sugar
• 125 ml vinegar (best wine vinegar)
• 2 tablespoon pine nuts
• Raisins

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Instructions

1. Finely chop the onions, garlic and celery. Fry the pieces of meat with the finely chopped ingredients and rosemary in the olive oil.
2. When everything is well browned, pour in the wine and let it boil off. Add the tomato paste and the meat stock and simmer for about 1 hour over a mild heat.
3. In the meantime, stir together the cocoa, sugar, vinegar, pine nuts and raisins in a small bowl, add to the meat at the end of the cooking process and stir in well.