INGREDIENTS
▪ 1 tbsp canola oil
▪ 1 1⁄4 lb wild boar shoulder, diced into 1/2-inch cubes (or substitute pork)
▪ 1⁄2 lb wild boar, ground (or substitute pork)
▪ 1 large white onion, diced
▪ 1 large carrot, diced
▪ 1⁄2 tsp chili flakes
▪ 1 whole clove
▪ 1 tsp fennel seeds
▪ 1⁄2 cup Saint Cosme Chateauneuf-du-Pape
▪ 1 cup canned tomatoes, diced
▪ 4 cups chicken stock
▪ Salt
▪ Black pepper

In a large pot, brown cubes of boar in canola oil over high heat. Set aside. Add ground boar to same pot and brown over high heat for approximately 10 minutes. Once browned, return cubes to pot and add onion, carrot and spices. Continue to cook until vegetables are tender (about 10 minutes).
Add wine to hot pan and stir, while scraping up brown bits, until wine is mostly evaporated. Add canned tomatoes and stock and reduce heat to a simmer. Simmer for 1 1/2 hours or until meat is tender, stirring often. Add salt and pepper to taste. Serve over bowls of soft polenta (recipe follows).
Makes 6 servings.

SOFT POLENTA INGREDIENTS
▪ 2 medium-size shallots, diced
▪ 2 tbsp extra virgin olive oil
▪ 2 cups chicken stock
▪ 1 tbsp salt
▪ 1⁄2 cup polenta (fine cornmeal)
▪ 1/3 cup (about 75 ml) strong blue cheese (preferably Tiger Blue), cubed
▪ 2 tbsp chopped Italian parsley

In a medium pot, sauté shallots in olive oil over medium heat until tender. Add chicken stock and bring to a boil. Season with salt , then slowly pour in cornmeal, stirring constantly. Reduce heat to low and stir for 5 minutes. Add the cubed cheese and stir. Add chopped parsley. Makes 6 servings.

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