12 tablespoons (1 1/2 sticks) unsalted butter, plus 2 tablespoons for roux
1 1/2 cups of any of the following dried fruits: prunes, cherries, apricots, raisins, apples*
2 tablespoons all-purpose flour
1 medium onion, roughly chopped
2 celery stalks, roughly chopped
1 tablespoon chopped fresh garlic
1 tablespoon herbes de Provence (available in most large supermarkets)
1/2 cup red wine vinegar
2 cups port
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup white wine
4 to 5 tablespoons honey
2 tablespoons extra-virgin olive oil
4 pieces wild boar sausage
1 medium onion, chopped
1 1/2 cups sliced button mushrooms or fresh wild mushrooms, if available
1 tablespoon herbes de Provence
1 1/2 cups Homemade Chutney
1/2 cup port
Fresh fruit can be used but dried fruit works best.
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