Cinghiale con polenta morbida (Wild boar with polenta)
14 hours 40 min
An Italian family favourite! Wild boar is marinated in red wine overnight, then slow cooked with vegetables, pancetta, bay leaves and juniper berries to make an incredible rich ragu sauce. Perfect served with a mound of polenta.
Marinate the wild boar in 350ml red wine overnight (or for 12 hours). Make sure the meat is completely covered with wine. Remove the meat from the marinade and set aside. Discard the wine marinade.
Heat the olive oil in a large heavy bottomed saucepan or casserole pot. Add the carrots, celery and onion. Cook for 2 minutes; add the pancetta, stirring to release some of the fat. Stir in marinated boar meat and continue cooking over medium high heat for 5 or 10 minutes. Add the remaining 350ml red wine, 120ml water and salt. Lower the heat and cook for an hour, stirring every so often and adding more water if necessary.
Remove the pot from the heat and use a slotted spoon to remove the wild boar. Use a hand held immersion blender or potato masher to puree the vegetables; add the boar back in. Stir in juniper berries and add bay leaves; check seasoning. Return the pot to low heat and cook for another hour.
To make the polenta: Heat the water in a heavy bottom saucepan over high heat. Once the water starts to boil, slowly sprinkle the polenta on top of the water and stir constantly with a wooden spoon until it thickens (about 15-20 minutes). Season with salt and pepper.