For Gemspfeffer, place the meat in a ceramic vessel.
Boil the wine with the other ingredients (everything except the ingredients for the sauce) and pour over the meat. Cover, let stand in a cool place for 5-6 days.
Remove the meat from the pickle (save the pickle!), dry properly.
Divide the meat into two portions, sear each with 1 tbsp hot sunflower oil. Extinguish with half of the marinade, add the walnuts, cook on low heat for 1 1/2 to 2 hours, depending on the age of the animal, adding a little more marinade if necessary.
Heat the oil in another frying pan, add the flour and roast it, remove the frying pan from the heat, extinguish the roasted flour with the rest of the marinade, let it boil gently for five minutes, add the cream and chocolate, heat it again until it just reaches boiling point (but do not boil it anymore!).
Remove the walnuts, pour the sauce over the meat.
Serve Gemspfeffer with pasta or polenta.
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