Cocotte de sanglier au poivre, poires, chocolat et airelles

Name: Cocotte de sanglier au poivre, poires, chocolat et airelles (Roast boar with pepper, pears, chocolate and cranberries)
Yield: For 6
Cuisine: French
Ingredients: 750 ml full-bodied red wine; 50 g good-quality dark chocolate, minimum 70% cocoa solids, broken into small chunks; 30 g butter; 1 garlic clove, crushed; 3 shallots, finely chopped; 500 ml veal or beef stock, fresh if possible; 3 tablespoons olive oil; 2 small cinnamon sticks; 6 pears, fat and round rather than long and tall, not too ripe; 200 g sugar, plus 2 tablespoons for cooking the cranberries; 1.5-2 kg fillet roast of boar, rolled and tied; 6-8 tablespoons fresh cranberries; 1 bouquet garni; 1 tablespoon freshly ground black pepper

Roast boar with pepper, pears, chocolate and cranberries

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Have no fear, this recipe is perfectly civilised and starts with the boar ready-prepared, neatly rolled into a roast-beef-shaped rôti. This is the way 90 per cent of Frenchwomen will purchase it from their butcher or even from the wonderful Picard frozen food store, rarely giving a moment’s thought to how it got there.

Ingredients

1.5-2 kg fillet roast of boar, rolled and tied
200 g sugar, plus 2

Method

The day before cooking, prepare the marinade by mixing all the marinade ingredients together. Pour this into a large shallow dish, add the meat and roll to coat well. Cover with clingfilm and marinate in the fridge for 24 hours, turning the meat and basting it with the liquid as often as you can remember.

The next day, about 2 hours before your guests arrive, pour 500 ml water into a la