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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 Mission Hill Family
Estate Shiraz
▪ 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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