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Wild boar ragù with soft polenta

  • 4servings
  • 135minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g (1 lb) boneless wild boar for stewing, trimmed of fat and cut into bite-sized chunks

  2. 2 onions

  3. 1 cinnamon stick

  4. 250 ml (8 1/2 fl oz) full-bodied red wine

  5. 15 juniper berries, lightly crushed

  6. 4 bay leaves

  7. 4 garlic cloves, thinly sliced

  8. 1 tbsp extra virgin olive oil

  9. 1 carrot, chopped

  10. 1 celery stick, chopped

  11. 1 can chopped tomatoes, about 1 tsp balsamic vinegar

  12. 300 ml (10 fl oz) beef stock, preferably home-made

  13. 10 g (1/4 oz) dried porcini mushrooms, rinsed to remove any grit

  14. a few sprigs of fresh herbs (rosemary, sage, oregano or parsley), leaves coarsely chopped

  15. salt and pepper

  16. For the ricotta and rosemary polenta:

  17. 300 g (10 1/2 oz) instant polenta

  18. 100 g (3 1/2 oz) ricotta cheese

  19. 1 tbsp finely chopped fresh rosemary

Instructions Jump to Ingredients ↑

  1. Place the wild boar in a bowl. Chop one of the onions and add it to the bowl with the cinnamon stick, wine, juniper berries, bay leaves, garlic, and pepper to taste. Cover and marinate in the fridge overnight, or up to 2 days.

  2. Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade and set aside. Chop the remaining onion. Heat the oil in a flameproof casserole, add the meat and brown lightly on all sides. Add the chopped onion, carrot and celery and cook for 3–4 minutes or until the vegetables soften a little.

  3. Add the marinade, the tomatoes with their juice, the vinegar, stock, mushrooms and herbs. Season to taste. Bring to the boil, then cover and simmer for about 2 hours or until the meat is tender. Remove from the heat and keep hot while you cook the polenta.

  4. Cook the polenta according to the packet instructions until it is smooth and thick. Beat in the ricotta cheese and rosemary, and continue stirring over a low heat until the ricotta is absorbed.

  5. Divide the polenta among 4 warmed plates and spoon the wild boar and sauce over. Serve immediately.

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