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2 lb of wild boar shoulder
2 large carrots
1 Jumbo yellow onion
4 each celery stock
1 liter of red Burgundy wine
rosemary, sage and thyme
4 each juniper berries
1 1/2 cup of olive oil
1 full spoon of tomato paste
Sea Salt and fresh cracked black pepper
1 cup of fresh grated Parmigiano Reggiano
2 bunch of black Tuscan kale
2 cup of Italian corn meal for Polenta
4 1/2 cup of water
2 each garlic gloves>br> 1 cup of Porcini Mushrooms
1 cup of dried porcini mushrooms
1 glass of Whiskey

Braised wild boar with baked Italian polenta filled with kale and Parmesan cheese topped with sauteed Porcini mushrooms


Cut the two pounds of wild boar shoulder in regular diced, clean and wash the celery, carrots and onions and chopped in large cubes, put the wild boar meat in a large container and cover with the liter of the red wine, wrap in a cheese cloth the vegetables together with the juniper berries and the herbs rosemary, sage and thyme, then add it to the wine, leave the meat be marinated for over night; the following day remove the cheese cloth first then separate the herbs from the vegetables and chopped fine the vegetable. In a large casserole heat it up over high heat flame with 1/2 cup of olive oil, add then the veggies and braised them until all the water will be evaporate, soaked the dry porcini mushrooms in hot water for 30 minutes, then strained from the water and chopped and add it with the veggies.( do not discard the mushroom water) in the mean time in a separate large fry pan sauteed the pieces of the wild boar with until the pieces will start caramelized the bottom of the pan, remove the meat, seasoned with sea salt and fresh cracked black pepper add it into the braised vegetables, then DE-glaze the fry pan by poor in the wine from the marination of the meat, simmer and reduce for 10 minutes by removing the stick caramelized juices of the meat with a wooden spoon, at this point add the spoon of tomato paste to meat and the braised vegetables, stirring and add the strained wine into it, lower the flame and start cooking the boar, add also the mushrooms water, make sure the meat is cover with liquid, cover the casserole with his lids and cook for at list 2 hours slowly and stirring every 10 minutes to make sure the meat and the veggies will not stick and burn the bottom of the casserole. As soon the meat is tender enough, remove out with a skimmer and set a side, blend the liquid with the vegetables and strain into a new clean casserole re-put the meat in the blended liquid and simmer for another 15 minutes. Prepare the polenta by boiling the 4 and 1/2 cup of water with a splash of olive oil and salt, as soon the water is boiling add slowly the corn meal polenta flour and whisk into the water, continuing stirring with a wooden spoon for a 45 minutes. In the mean time boiled the Tuscan black kale, then strained and chilled under cold running water, squeeze out all the water, then chopped and sauteed with thin sliced garlic in a skillet, sauteed also the porcini mushrooms and De-glaze them with the glass of whiskey. As soon the polenta is ready in a stainless still circle put the polenta in the bottom add the sauteed kale cover with more polenta and garnished with the sauteed porcini mushrooms let it sit for 10 minutes then present the dish with few rings of the polenta and the braised wild boar in the sauce.

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