Bone and season the meat, then fry until then crispy on all sides. Cut the vegetables into cubes and brown them in oil. Add the meat, then the red wine. After it has reduced, pour in the stock, cover and simmer for about 1 hour. Remove the meat and strain the sauce. Now add the cocoa powder and bring to the boil, stirring constantly. Add the sultanas, balsamic vinegar and pine nuts and if necessary bind the sauce with a little cornflour mixed with red wine. Add the meat and briefly bring to the boil once more. Serve with a side dish.
Tip: the “dolceforte” method is an ancient Tuscan way of preparing wild boar, rabbit or beef tongue. Although rarely found today, anyone trying it will be delighted by the complexity and consistency of the combination of tastes. In season you can also add fresh white grapes 5 minutes before the end instead of sultanas.