Ingredients
Base recipe = 1 guest.
- 300 g wild boar shoulder, cubed
- 150 ml dry red wine
- 2 g juniper berries & bay leaves
- 80 g onion
- 50 g carrot
- 50 g celery
- 20 g tomato paste
- 40 g porcini mushrooms (rehydrated)
- 80 g polenta (dry)
- 80 g spinach
- 20 ml extra-virgin olive oil
- 3 g sea salt
- 1 g black pepper
Preparation
- Marinate the wild boar overnight in red wine with juniper and bay.
- Drain, pat dry, and sear the meat until well browned.
- Sauté vegetables, add tomato paste, return meat and wine.
- Braise gently for about 3 hours until tender.
- Serve over polenta with sautéed porcini and spinach.