Wild boar stew with polenta and mushrooms

Ingredients

For 1 serving

• Wild boar140 g
• Red wine80 ml
• Canned peeled tomatoes80 g
• Onion40 g
• Rosemaryto taste
• Polenta (cornmeal)50 g
• Button mushrooms150 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – January

Method

1. Cut the wild boar into pieces of about 3 cm, rinse them and pat them dry with kitchen paper; peel and finely chop the onion.
2. Heat half the oil in a heavy-based casserole over medium-high heat and brown the meat for 8 minutes, turning, until well browned; add the onion and cook for 3 minutes, until soft.
3. Pour in the red wine, scraping the bottom, and let it bubble for 2 minutes, until you can no longer smell the alcohol; add the crushed peeled tomatoes, the rosemary, salt and black pepper.
4. Cover and cook over low heat for 90 minutes, stirring now and then and adding a splash of hot water if it dries out, until the meat is very tender and the sauce is thick.
5. For the last 15 minutes clean the button mushrooms with damp kitchen paper and slice them; sauté them in a pan with the remaining oil and the crushed garlic clove over medium-high heat for 8 minutes, until golden, then salt them and discard the garlic.
6. Meanwhile bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking; cook over low heat for 10 minutes, stirring often, until thick and creamy. Serve the boar on the polenta with the mushrooms alongside.