Wild boar stew with polenta

Ingredients

For 1 serving

• Wild boar150 g
• Canned peeled tomatoes150 g
• Onion40 g
• Carrots40 g
• Celery30 g
• Bay leaves0.5 g
• Red wine vinegar1 tablespoon
• Beef broth200 ml
• Polenta (cornmeal)55 g
• Extra virgin olive oil10 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: October – February

Method

1. A few hours ahead, put the wild boar, cut into cubes of about 3 cm, in a bowl, cover with water and red wine vinegar and leave it in the fridge: this softens the gamey taste. When ready to cook, drain, rinse and pat it dry with kitchen paper.
2. Finely chop the onion, carrots and celery. Warm the meat stock in a small pan.
3. Put the meat in a dry casserole over medium heat and cook for 5–8 minutes, stirring, until it has released its liquid and this has evaporated. Add the oil and the chopped vegetables and fry for 5 minutes, until the vegetables have softened and the meat is browned; season with salt and pepper.
4. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
5. Add the crushed peeled tomatoes, the bay leaf and the hot stock, cover and cook over the lowest heat for 2 hours, stirring now and then and adding a splash of water if it dries out, until the meat flakes with a fork.
6. With 40 minutes to go, bring the water for the polenta to the boil with a pinch of salt, pour in the cornmeal in a thin stream while whisking and cook over low heat, stirring often, until it pulls away from the sides.
7. Remove the bay leaf and serve the boar with its sauce over the polenta.