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Recipes

 

Wild Pig Enchiladas
Yucatecan Wild Boar Potpie with Jalepeno Corn Crust
Smoked Poblano Wild Boar Tenderloin
Pot Roast of Boar
Wild Boar Cutlets with Mushrooms
Grilled Wild Hog
Roast Wild Boar and Black Bean Chili
Wild Boar Sausage Quesadillas
Wild Pig Loin Chops
Marinated Wild Boar Chops
Braised Wild Boar with Roasted Pepper Honey Whiskey Sauce
Roast Boar Hind with Fig, Date, & Walnut Stuffing
Roast Loin of Boar with Juniper Berries
Wild Boar Casserole in Rich Italian Sauce
ET's Recipe
Trapper's Recipe
The Wildman's Recipe
Bourbelier of Wild Pig
Wild Boar Roast & Cranberry Sauce
Cabbage Leaves with Boar Sausage Stuffing
Cinghiale in Colceforte (Wild Boar in Sweet & Sour Chocolate Sauce)

 

 

 

 

Wild Pig Enchiladas

2 boneless wild pig loins (2 1/2 lbs ea)
8 -10 garlic cloves minced
2 tbl ground cumin
2 tbl chili powder
1/3 cup tequila
3 tbl lemon juice
3 tbl lime juice
1/4 cup honey
2 tbl freshly-ground black pepper
1 tsp salt
Tabasco sauce as desired
1 med yellow onion chopped
3 cup homemade or canned enchilada sauce
8 corn tortillas
2 cup grated peppered jack cheese
1 cup diced fresh tomato

 

Poke holes throughout the loins.

Combine the next 10 ingredients in a non-reactive bowl. Place loins in bowl and toss to coat. Cover and refrigerate for 12 to 24 hours, turning occasionally.

Place loins in a medium-low heat smoker (if you don't have a smoker, use any non-propane barbecue and drop a few moist wood chunks onto the coals before adding meat) and slow-cook until internal temperature is about 150 degrees, about 1 1/2 hours.

Remove and place in a baking dish, cover with onions and enchilada sauce and bake in a 375 degree oven for 1 hour or until meat starts to fall apart.

Dip tortillas in pan sauce. Place pulled meat and a little cheese in each tortilla. Roll up and place seam-side down in a baking dish. Top with remaining sauce and cheese and bake in a 375 degree oven until cheese is melted and lightly browned.

 

 

 

 

 

Yucatecan Wild Boar Potpie with Jalapeno Corn Crust

1 lb wild boar or pork shoulder cut in 1 inch cubes, seasoned with kosher salt and pepper
2 tbl vegetable oil or lard
1 cup yellow onions, cut in medium dice
1 cup seeded poblano chilies, cut in medium dice
1/2 cup minced garlic
2 cups peeled and diced yucca (cassava)
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer
1 tsp ground cumin, lightly toasted
1/2 cup chopped cilantro
Sprigs of cilantro for garnish

 

For corn crust:

1 cup plus 1/4 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tbl kosher salt
1 tbl chili powder
1 tsp baking powder
1/2 tsp baking soda
6 oz (1 1/2 sticks) unsalted butter
2 eggs
1/2 cup corn kernels
1/2 cup grated Cheddar or Monterey Jack cheese
1 tbl minced seeded jalapenos
1 tbl minced seeded red bell pepper
2 tbl milk
Mexican or conventional sour cream, to garnish
Tomato salsa, to garnish

To prepare the stew:

In a large, heavy pot with a tight-fitting lid, sear pork in hot oil over high heat, turning to brown all sides. Transfer meat with tongs or slotted spoon to a bowl. Add onions and chilies and cook over medium-high heat until onions are caramelized and golden brown, stirring frequently. Add garlic and cook 2 minutes longer. Stir in yuca, tomatillos, orange juice, beer and cumin, and bring to a boil. Adjust heat down so liquid simmers, and cover pot. Cook slowly for 2 hours, stirring and occasionally skimming off fat. Add cilantro during the last 10 minutes. Stew should be thick. Add a little water if it gets too dry. Divide among 4 large ovenproof ceramic dinner bowls or cover and refrigerate for later use.

To make crusts:

While meat simmers, sift 1 cup of the flour with dry ingredients into a medium bowl. Cream butter and eggs together in a food processor. Add corn, cheese and peppers and pulse just to blend. Add dry ingredients and process just until well blended. Gather into a ball, cover with plastic wrap and refrigerate for 20 minutes. Preheat oven to 375 degrees. Liberally dust a large work space with the remaining 1/4 cup of flour. Roll out dough to a thickness of 1/4 inch. Cut out circles just large enough to come to the edges of the bowls. Carefully top each bowl with a disk of crust. Brush with milk and bake until golden brown, 20 minutes. Top with a dollop of sour cream and salsa and garnish with sprigs of cilantro.

 

 

 

 

Smoked Poblano Wild Boar Tenderloin
Tracy Johnson - Red Chair Catering - Florence AL


4 Wild Boar Tenderloin
4 Cups Light Brown Sugar
8 Green Onions, cut into 2″ pieces
4 Tbsp Minced Garlic
4 Tbsp Emeril’s Essence Spice Blend
4 Large Poblano Peppers, Smoked, Cut into 1/2″ x 2″ strips
Olive Oil
Coarse (Kosher) Salt

To Prepare:

Smoke the Poblanos: Drizzle Poblanos with Olive Oil and sprinkle with pinch of salt each. Place on fairly high flame on grill and cover or place on cookie sheet in oven underneath broiler. Smoke peppers rotating every couple of minutes, until skin is bubbling. Remove from heat and place in large plastic ziplock bags. Allow to sit for 15-20 minutes. Remove peppers from bag, remove skin, seeds and stem, and slice into 1/2″ x 2″ strips. Set aside.

Rinse and pat dry tenderloin. Lay each tenderloin on very large piece of plastic wrap, large enough to roll each tenderloin and 1/4 of all other ingredients up completely. Season each tenderloin with 1 Tbsp Essence.

On each tenderloin place: 1 poblano pepper (in strips), 2 green onions, 1 Tbsp garlic, and pack with 1 C. brown sugar.

Roll fairly tightly in plastic wrap, twisting ends, and place in deep pan. Cover and place pan in refrigerator for at least 12 hours. 24 hours is preferable.

Remove tenderloin from pan, unwrap over pan (brown sugar will be in liquid form), and remove most of the onions, peppers, etc. Pour marinade/seasonings in to a saucepan and cook till boiling. Strain the mixture so that you may use the liquid for basting the pork.

Place on grill on Med heat, searing all sides as best you can. Reduce heat to low and cook slowly, covered, basting and turning periodically. Cook until a meat thermometer reads medium doneness - 145˚ - 150˚ F - in the thickest part of the meat. Remove from heat and allow to rest. Do not cover, as the meat will continue to cook even when uncovered. After 15-20 minutes, place tenderloin on cutting board, slice into 3/4 ” medallions.

Serve with baked sweet potatoes or sweet potato fries and sauteed green beans or snow peas. A sweet potato/red potato hash with sweet onions also goes very well.

 

 

 

 

Pot Roast of Boar

1 boar shoulder roast, salted water to cover
2 cups water
3 cups apple cider
2 onions, sliced
2 carrots, sliced
1/2 cup celery, sliced
1/2 tsp dry sage

Simmer meat in salted water to cover for one & a half hours.

Drain and return to kettle with remaining ingredients. Cover and simmer until tender.

Slice meat and arrange on hot platter to keep warm.

Make gravy from cooking liquid. Serve with buttered noodles.

 

 

 

 

 

Wild Boar Cutlets with Mushrooms

1 1/2 lb Wild boar cutlets
1/4 cup Flour
1/2 tsp Salt
1/8 tsp Freshly-ground black pepper
1/4 cup Margarine or oil
2 Garlic cloves minced
1/2 lb Fresh mushrooms sliced
2 tbl Lemon juice
1/2 cup Chicken broth
1/4 cup Dry white wine

Pound cutlets, and cut into serving size pieces.

Dredge in flour and seasonings mix.

Saute in margarine or oil. Remove meat.

Saute mushrooms and garlic. Add remaining ingredients.

Add meat, and simmer over medium-low heat for twenty minutes.

 

 

 

 

Grilled Wild Hog
Captain Richard C. May

Here in Florida wild hogs are plentiful. My recipe is very basic but very good.

2 cups Orange Juice
2 tsp. salt
1 tsp. Black pepper
2 tsp Everglades or Cajun seasoning
1/2 tsp. Garlic powder
4 Tbls of Worcestershire Sauce

Use a 100 lb. or smaller wild hog’s shoulder or ham only.

Mix all the ingredients and marinate the hog meat in it for 2 hours for or more.

Remove the meat from the marinade and place it on a sheet of heavy duty aluminum foil and splash it all over with Worcestershire sauce.

Slow cook it over a wood fire or gas grill until meat pulls away with a fork. Cook a wild hog well done only.

 

 

 

 

Roast Boar and Black Bean Chili

1/4 cup bacon drippings
2 garlic cloves, crushed
3 tablespoons chili powder
1/8 teaspoon ground cumin seeds
1/4 teaspoon black pepper
4 lb saddle of wild boar (OR loin -pork with bone in)
1 lb black turtle beans
2 tablespoons olive oil
1/2 cup diced salt pork
2 onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded, -deveined and minced
1 cup cooked, smoked ham, diced
 2 cup beef broth
1 bay leaf
1 teaspoon chopped fresh oregano (or half that if dried)
1 teaspoon red wine vinegar
2 tablespoon dark rum
4 scallions, thinly sliced
2 eggs, hard cooked, sieved

In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Serves 6 generously.

 

 

 

 

Wild Boar Sausage Quesadillas
Dean Fearing

2 cups sliced wild boar sausage -- sauteed
2 Tablespoons cilantro -- chopped
1 tablespoon fresh jalapeno -- stemmed, seeded & chopped fine
1 ripe mango or papaya -- peeled, seeded & cut into small dice
1 poblano chili -- roasted, stemmed, peeled, & cut into thin strips
Juice of one lime
3 Cups jack cheese -- grated
12 flour tortillas
3 Tablespoons vegetable oil
Tomato salsa

In a medium bowl combine the first seven ingredients and toss to combine.

Place six flour tortillas on a clean cutting board. Divide mixture onto each flour tortilla.
Top with the remaining flour tortillas.

Bring a large saute pan or griddle to medium heat and brush with a small amount of vegetable oil.

Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about 4 minutes. With a spatula pick up flour tortilla sandwich over to finish cooking to a golden brown or until cheese is melted.

Remove from pan or griddle and place on cutting board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking process with each tortilla.

 

 

 

 

Wild Pig Loin Chops
Ms. Big Hound

This recipe is for 4 chops, you can increase or decrease it as you like:

4 loin chops
1 package shake and bake, barbecue flavor for chicken or pork
2 granny smith apples
1 to 2 vidalia onions

The Big Hound says you should use a gilt or a barr, 75 to 100 lbs for this. He says this as he is licking his chops (no pun intended).

 

Prepare the chops in the shake and bake mix. It's easy -  just put them in the bag and shake it, but be sure they are real wet so you get some juice from the cooking.

Place all four chops in a roasting pan, chop up the onion and peel the apples and chop them up and put it all on the chops, add just a drop of water, and cover with foil and bake at 300 for 1-1/2 hours, then take the foil off and cook them for about 15 minutes on 350 till they get nice and brown but do not let the sauce dry up or the onion and apple burn and stick to the pan. Take it out and serve with rice, you can put the sauce over it. I also serve a vegetable on the side with it. It is very tasty and is not much work.

 

 

 

 

 

Marinated Wild Boar Chops
Hog Wild Specialties

Marinade

4 cups olive oil
1-1/2 cups soy sauce
2 tbsp. garlic puree
1 tbsp black pepper
1/4 cup honey

Sauce

2 cups field mushrooms 
1 cup sliced leeks 
1 cup brown sauce "demi glaze" 
salt to taste
pepper to taste
1 tbsp garlic puree 

Preparation

Mix marinade thoroughly. Place chops in marinade for at least 5 minutes. Char broil until medium rare. Meanwhile pan-fry leeks and mushrooms with garlic. Add brown sauce. Reduce and correct seasoning. Pour sauce over chops and serve.

 

 

 

 

 

Braised Wild Boar w/ Roasted Pepper Honey Whiskey Sauce
Hog Wild Specialties

2 whole red peppers roasted, then 2 whole diced
4 oz Whiskey 
3 oz liquid honey
1 tbsp black pepper (coarse) 
1 tbsp seasoning salt 
6 cups brown sauce "demi glaze"
8 wild boar loin chops
Mix all ingredients (except chops) well. Pour into a pot with chops. Cover. Braise in oven for 3 to 3.5 hours @ 350F or 175C. Remove chops from broth. Reduce broth, season to taste. Pour broth over chops and serve. Very Easy! and Very Tasty!

 

 

 

 

 

Roast Boar Hind w/ Fig, Date & Walnut Stuffing
Rosemary Campiformio
 

STUFFING

 2 c Fresh black figs
 1 c Fresh dates 
1 c Coarsely chopped, lightly -roasted walnuts

MEAT

10 lb Boar hind
 1 tbsp Olive oil 
Crushed thyme to taste
 Salt to taste 

SAUCE

 2 c Port wine
 1 c Zinfandel 
1/2 c Sugar 
1 c Chopped fresh or dried figs
 1 tbsp Chopped shallots 
2 c Demi-glace (reduced stock)
 1 tbsp Unsalted butter 
Salt to taste 

Combine stuffing ingredients in a food processor and chop coarsely. Set aside. Remove the bone from the boar hind and meticulously clean tendons and fat from inside the leg. Stuff with half the stuffing mixture and neatly reform the leg to its original shape. Using butcher's twine, truss the boar. Rub the surface of roast with a bit of olive oil; season with thyme and salt. Place on a rack in a shallow roasting pan. Roast in a 350 degree F. oven approx- imately I hour, or until the internal temperature reaches 140 degree F. Remove roast from oven and let rest 20 minutes before carving. Sauce: Combine port, Zinfandel, sugar and figs in a heavy bottomed saucepan. Cook over high heat until the mixture reaches the consistency of a conserve. Puree in a blender, and strain through a fine sieve. Set aside. Combine shallots and a splash of port in a heavy-bottomed saucepan and cook until almost dry. Add the fig-port syrup and demi-glace. Cook until reduced by half. Season with salt and whisk in butter. Carve roast and garnish each serving with a portion of the remaining stuffing, a bit of sauce and, if desired, fresh black figs. 

PER SERVING: 505 calories, 52 g protein, 34 g carbohydrate, 16 g fat (4 g saturated), 173 mg cholesterol, 127 mg sodium, 4 g fiber.

 

 

 

 

Roast Loin of Boar w/ Juniper Berries
Wild Boar Recipe Book by Martin Knight

A boned and rolled loin of wild boar will feed about 2 adults per pound, and is delicious eaten hot or cold.

Ingredients 

3 lb boned & rolled loin of wild boar

Marinade Sauce

1/3 pt red wine
 3/4 pt stock
3 tbsp vinegar    
1 oz flour
2 sliced carrots 
1 1/2 tbsp lard or olive oil
1 sliced onion
2 shallots roughly chopped
2 crushed cloves of garlic
2 bay leaves
small bunch parsley
few sprigs fresh thyme
few sprigs marjoram
9 whole juniper berries
2 tsp salt

Bring all the marinade ingredients to the boil, and simmer for 3 minutes. Leave to cool. Score the fat on the loin lightly across the top, and place the meat in a deep dish, covering with the marinade. Leave for 2 or 3 days, turning the meat twice a day. Remove the meat and wipe it dry. Place it in an oven-proof braising pan or heavy casserole dish over heat, and add the oil or lard. Brown the meat well and remove it from the pan. Bring the marinade to the boil in a second pan. Mix the fat and the flour into a roux in the pan, and strain over the hot marinade, stirring until smooth. Add enough warm stock to thin the mixture. Put back the meat, cover the pan and cook in a low oven (330 deg. F, 170 deg. C, gas 3) for 2 1/2 hours. Place meat in a serving dish. Transfer the sauce into a pan, skim off the fat and bring to the boil.

 

 

 

 

Wild Boar Casserole In Rich Italian Sauce
Game Cookery by Nicola Cox

Joint: Shoulder Serves: 4-6

Ingredients

2 lb generous cubes trimmed  wild
 boar shoulder
1 tablespoon flour
1/2 pt robust red wine
2-3 tbsp oil (or butter)

 

Marinade

1 diced onion
2 cloves garlic
3-4 chopped sage leaves
a good sprig finely cut rosemary leaves
2-3 cloves
2-3 crushed juniper berries
2 tbsp spiced vinegar or wine vinegar
2 tbsp spiced oil or olive oil
2 tbsp Marsala (optional)
2 tbsp robust red wine
1-2 teaspoonfuls salt
plenty of pepper

Mix the meat with all the marinade ingredients and marinade in a cool place for 24 hrs or up to 5 days. Drain from the marinade and pat dry. Heat the butter or oil in a heavy frying pan and fry the meat until brown all over, sprinkling the flour over to brown a little too. Do not overfill the pan or the meat may stew, not brown1 and keep the heat up. Remove from heat and place in the casserole, preferably earthenware. Deglaze the pan with the marinade and wine and pour over the meat. Cover closely, a layer of tinfoil or bakewell under the lid and cook in a very slow oven (130 C) for about 2-3 hrs until the meat is very tender and the sauce well reduced.

Cook with the lid off if not well reduced, for the sauce should be little more than a sticky substance that coats the meat. Degrease any excess fat and serve over polenta or noodles. This of course reheats and gets better and better.

Suggested wine: A good Italian red wine, probably a Borola, Bararesco or Chianti Classico.

 

 

 

 

ET's Recipe
Empty Trap

I have tried the back strap, cut into rounds and wrapped in bacon. With small green onions and garlic wrapped inside the bacon. You have to brush it with oil or the meat will dry out and be tough. You can also wrap them in foil and put them on the bar-b-que grill. Add a little water to make sure they don't dry out. And just like good B-B-Q , Cook them slow. I hope you like it. ET

 

 

 

 

Trapper's Recipe
Trapper from Texas Outdoors

Salt, pepper, flour and a little hot oil along with some thin sliced back strap and
that is what I call good eats.

My buds gramma soaks the meat in milk over night and
then uses some kind of mustard batter. Dang it is good.
Dunno the recipe but it is good for venison as well.

 

 

 

 

The Wildman's Recipe
Kenny Simmons of Kettle Creek Hog Dog Kennel

The way we usually cook them is on a big smoker.
We put all the seasons- salt, garlic, sliced onions, green pepper.
Then wrap it in tin foil where it is sealed tight and smoke it for around 12hrs or so on low heat 
It will fall all to pieces and melt in your mouth. 

 

 

 

 

Bourbelier of Wild Pig
Jeanne Treder of baydog.com

3 lb roast
about 60 whole cloves
1/4 tsp ginger
1/8 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp (rounded) black pepper
1 cup wine (can substitute grape juice)
1/2 cup vinegar

Preheat oven to 450 deg.
Stud roast with whole cloves, baste with a mixture of the remaining ingredients, then put into oven. Immediately after putting it in oven, turn down to 350 degrees. Roast meat 1 hour 45 minutes (for this size roast), basting every 15 minutes.

 

 

 

 

Wild Boar Roast & Cranberry Sauce
The Wild Boar Reserve

1 wild boar roast
1 bottle of red wine
1 cup water
3 cloves
4 juniper berries
1 bay leaf
10 peppercorns
celery
salt, oil
1/2 cup cream
1/4 cup flour
1 can whole cranberries
clove powder

 

Make a marinade from the wine, water, cloves, juniper berries, bay leaf, pepper corns, and celery and marinade roast overnight. Dry roast, salt lightly. Sear roast in oil in pot. Strain leftover marinade and pour over roast. Cook thoroughly over medium heat. Remove roast and slice. Keep warm.  

Again, strain remaining marinade from the roasting pot. Mix cream and flour thoroughly and add to marinade in pot. Add cranberries and let cook until thickened stirring constantly. Spice sauce to taste with salt and clove powder and pour over sliced meat.  

 

 

 

 

Cabbage Leaves w/ Boar Sausage Stuffing
Meg Antczak

8 blanched cabbage leaves
2 (1 pound) links of Wild Boar sausage  each link cut into 4 equal
4  tablespoons olive oil,  in all
                        

Essence

1  cup  julienned onions
2  tablespoons minced shallots
1  tablespoon minced garlic
2  tablespoons Creole mustard or other brown mustard
1  bottle of Dixie beer
1  cup veal reduction
Drizzle of Steno's cane syrup
Salt and pepper
Long chives
1 tablespoon chopped chives
1  tablespoon  brunoise red peppers

Preheat the oven to 350 degrees. Lay a each piece of sausage on one side of the cabbage leaf, tuck in the sides and roll the leaf up. Lightly oil the cabbage rolls with 2 tablespoons olive oil. Season the rolls with Essence.Place the rolls on a parchment lined baking sheet. Bake for 15-20 minutes or until the rolls are heated through. In a saute pan, heat the remaining olive oil. When the oil is hot, saute the onions until golden, about 3-5
minutes. Season with salt and pepper. Stir in the shallots, garlic, mustard, beer and veal reduction. Bring the liquid up to a boil and reduce to a simmer. Drizzle in the cane syrup to desired sweetness. Simmer the sauce for 10 minutes. Season with salt and pepper. Remove the cabbage rolls from the oven. Lay the rolls against each other in the center of a shallow
pasta bowl. Spoon the sauce over the cabbage rolls. Garnish with long chives, chopped chives, and brunoise peppers.

Yields: 4 servings

 

 

 

 

Cinghiale in Colceforte (Wild Boar in Sweet & Sour Chocolate Sauce)
Arielle's Recipe Archives

5 lb. wild boar or 5 lb. beef pot roast 
2 carrots
2 stalks celery
2 onions 
1 bottle (25.4 oz.) aged Chianti Classico 
1/4 c. extra-virgin olive oil 
1 T. juniper berries 
2 bay leaves 
1 t. black pepper salt 
1 c. raisins 
1/2 c. sugar 
4 cloves garlic, coarsely chopped 
1/2 c. red wine vinegar 
1/2 c. grated bitter chocolate 
1 c. dried prunes 
1 c. pine nuts 
1 c. cream Sherry
Place meat in large baking dish. Coarsely chop 1 carrot, 1 stalk celery, and 1 onion, and add to meat. Pour wine over meat and vegetables, cover, and marinate 24 hours, turning occasionally. Drain meat, reserving marinade. Pat meat dry with paper towels. Brown in olive oil over high heat. Strain marinade, reserving wine and discarding vegetables. Pour wine over meat. Chop remaining carrot, celery, and onion and add to meat with juniper berries, 1 bay leaf, pepper, and salt to taste. Cook over low heat 3 hours or until tender (1 1/2 to 2 hours for beef). Allow meat to cool in cooking liquid, skimming off fat that forms on surface. Cut cooled meat into pieces, discarding bone. Strain marinade and place liquid and meat back in pan. Soak raisins in warm water until plumped. Drain. Caramelize sugar in pan with garlic, remaining bay leaf, and 1 T. water. Warm vinegar, then add with chocolate to sauce and bring to boil. Boil 2 minutes. Add sauce to mat with raisins, prunes, pine nuts, and cream Sherry. Cook 10 minutes. Remove meat and keep warm. Continue cooking sauce until reduced to desired thickness. Remove bay leaves. Slice meat and pour sauce over. Makes 8 servings. Note: Recipe may also be used for venison, rabbit, and aged beef.