Spiced Wild Boar Shoulder with Polenta
Cooks in:
2h
Levels:
Easy
Serves:
8
List of Ingredients
- 2 LBS. of wild boar shoulder, cut into pieces
- 2 C. of red wine
- 1 3/4 C. of coarse ground cornmeal
- 2 WHOLE of carrots
- 1 WHOLE of onion
- 1 WHOLE of celery stalk
- Cinnamon sticks
- Cloves
- Vanilla bean pod
- Bay leaf
- Rosemary
- Thyme
- Beef broth
- Butter
- Tomato paste
- Extravirgin olive oil
- Salt
- Pepper
Method
Bring the wine to a boil with a vanilla bean pod opened lengthwise, 2 cinnamon sticks, and 5 cloves. Place the meat in a baking dish, pour the wine mixture over it, cover, and let it marinate in the refrigerator for 12 hours.
Dice the carrots, onion, and celery; sauté with a drizzle of oil in a large saucepan. Drain the meat and set the marinade aside. Brown the meat in a pan with a drizzle of oil for 3-4 minutes; season with salt and pepper, then transfer the meat into the pan with the vegetables.
Let the meat cook for 1 minute, then strain the marinade and add it to the meat; add the bouquet garni (composed of one bay leaf, a sprig of rosemary, and a sprig of thyme), a tablespoon of tomato paste, and let everything cook over medium heat for 1 hour and 30 minutes.
Every once in a while, make sure that the meat isn't drying out too much and add a bit of broth if necessary. Bring 1 quart of water to a boil with a pinch of salt and 1 1/2 tablespoons of butter; add in the cornmeal and cook while stirring for about 1 hour. Once done, add a pat of butter to the polenta to make it creamy.
Remove the bouquet garni and serve the meat with its sauce and the polenta.
