| Roux |
50 grams flour
50 grams duck fat (butter can be substituted)
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| 1. Marinade |
1 1/2 bottles Canneto wine (red)
1/2 onion diced
1 carrot diced
2 stalks of celery diced
1 tsp ground cloves
1tbs cinnamon
1 tbs juniper berries
1 bouquet garni
(bunch of sage, rosemary & thyme tied up)
50 grams flour
50 grams duck fat (butter can be substituted)
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| Polenta |
2 litres water
500 grams polenta
3 Tbs extra virgin olive oil
to taste, salt & pepper
30 gram butter
30 grams grated parmigian cheese
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Combine all ingredients of marinade.
Place loin of wild boar in this marinade for 48 hour
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2. Remove wild boar from marinade. Pat dry.
Strain the marinade. Discard the bouquet garni.
Save the vegetables separate from the wine.
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3. Pre-heat oven to 350 degrees F.
4. Heat up the braising pan. Season the wild boar with salt and pepper. Sear this in the hot pan with a little vegetable oil
5. When the wild boar is seared on every side, remove form pan
Add a little more vegetable oil to the same pan. Sauté the vegetable mixture left over from the marinade. When it is lightly browned, add gin and flambé. Add red wine from the marinade to the same pan. Heat to simmering. Place the wild boar back into the pan with the simmering wine. Place this pan in the oven and braise for 2 hours.
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6. Remove the pan from the oven. Take the wild boar out of the pan. Keep warm. Puree the wine and vegetable mixture.
7. Heat up the duck fat and the flour together in a small pot gently,
stirring constantly for 5 minutes. Wisk together the red wine puree and bring to a simmer. Cook gently for 10 minutes to thicken.
Season with salt & pepper.8. Slice the wild boar. Serve over polenta. Coat with the red wine sauce.
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| Polenta |
1. Boil 2 litres of water in a pot. Reduce the heat to low. Season the water with salt & pepper. Add olive oil.
2. Slowly add the polenta to seasoned water while stirring with a
wooden spoon.
3.Cook on low heat for 20 minutes, stirring constantly.
4.Add the butter and parmigian cheese and stir.
Ready to Serve!
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