WILD BOAR WITH POLENTA

DIFFICULTY: 3

PREPARATION: 30 minutes

MARINATING: 12 hours

COOKING: 3 hours

SERVINGS: 4

INGREDIENTS:

FOR THE WILD BOAR

• 2 lbs. 10 oz. (1.2 kg) wild boar, lean cut
• 1 bottle red wine
• 3 1/2 tbsp. (50 ml) extra-virgin olive oil
• 2 cloves garlic
• 2 1/2 oz. (75 g) yellow onions, about 1/2 medium, diced
• 2 oz. (60 g) carrot, diced
• 2 stalks celery, diced
• 1 sprig fresh rosemary
• 1 bunch sage
• 1 bay leaf
• 1 clove
• 1 cinnamon stick
• 3-4 peppercorns
• 3-4 juniper berries
• 1 liqueur glass grappa
• 1 tbsp. tomato paste
• salt to taste

FOR THE POLENTA

• 2 cups (500 ml) water
• 3 1/2 oz. (100 g) corn meal flour
• 4 tbsp. (20 g) unsalted butter
• salt

INSTRUCTIONS:

1. Dice the wild boar into 1 in. (3-4 cm) cubes and marinate in the refrigerator with spices, herbs, garlic, diced vegetables, and red wine for 12 hours.
2. Drain and dry the meat, reserving the vegetables and marinade. Heat oil in a saucepan, cook the meat, then add vegetables, Grappa, and marinade. Season and cook on low heat.
3. Remove the meat when cooked, and strain the sauce through a food mill or blender. Return meat to the sauce and let it rest.
4. Prepare the polenta by boiling a well-salted pan of water. Add cornmeal flour, butter, and cook for 30 mins. Add remaining butter and stir.
5. Serve the wild boar with freshly cooked soft polenta or polenta slices known as “crostoni” cut into shapes of your choice and browned in the oven or on a griddle.