Instructions: 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 tablespoon water. Warm vinegar, then add with chocolate to sauce and bring to boil. Boil 2 minutes. Add sauce to meat 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.

This recipe yields 8 servings.

Comments: Recipe may also be used for venison, rabbit, and aged beef.

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