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 tb Juniper berries
2    Bay leaves
1 ts 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, & 1 onion, & add to meat. Pour wine over meat & vegetables,
cover, & 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 & discarding
vegetables. Pour wine over meat. Chop remaining carrot, celery, &
onion & add to meat with juniper berries, 1 bay leaf, pepper, & 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 & place liquid & meat back in pan. Soak raisins
in warm water until plumped. Drain. Caramelize sugar in pan with
garlic, remaining bay leaf, & 1 Tbls. water. Warm vinegar, then add
with chocolate to sauce & bring to boil. Boil 2 minutes. Add sauce to
mat with raisins, prunes, pine nuts, & cream Sherry. Cook 10 minutes.
Remove meat & keep warm. Continue cooking sauce until reduced to
desired thickness. Remove bay leaves. Slice meat & pour sauce over.
Note: Recipe may also be used for venison, rabbit, & aged beef.