Wild boar loin and cocoa

Recipe ingredients:

(for 4 people)

600 g of cleaned wild boar loin
400 g of  wild boar shoulder bones
66cl of  Angelo Brown Ale
30 g of cocoa
200 g of butter
1 bay leaf
3 juniper berries
10 ml of gin
100 g leeks
200 ml port
300 ml of brown calf stock
50 g of carrots
50 g of celery
50 g of onion
50 g leek
Salt and Pepper to taste

Preparation:

In a saucepan melt a little butter and place the bones small cut
Sauté gently
Add the mirepoix vegetables and herbs
First fade with gin and once evaporated pour the Angelo Brown Ale beer
Let dry well the fluids
Sprinkle with cocoa
Add cold water until it covers the bones
Cook over medium heat for 6 hours
Strain and let reduce the liquid
Add the brown calf stock and reduce
In a pan melt a little butter
Sprinkle with salt and pepper the wild boar loin and put it in the pan
Let cook well and with the help of a spoon baste the meat with the melted butter in the pan
Bring the cooking at the heart to roughly 58°
Let rest the loin on a grill
Heat the sauce obtained before, filter and fit with a little fresh butter

Presentation:

Cut the loin into medallions
Place it on a plate
Serve with the sauce of chocolate and 9 Luppoli Porter beer
Garnish with frosted bulbs and roots (black salsify, Jerusalem artichokes, shallots, turnips)