Home » Italian Cooking » Wild Boar with Polenta Recipe

Wild Boar with Polenta Recipe

Wild Boar with Polenta Recipe

Wild Boar with Polenta Recipe


    • 2 lbs. 10 oz. (1.2 kg) wild boar, lean cut
    • 1 bottle red wine
    • 31/2 tbsp. (50 ml) extra-virgin olive oil
    • 2 cloves garlic
    • 21/2oz. (75 g) yellow onions, about 1/2 medium, diced
    • 2 oz. (60 g) carrot, diced
    • 2 stalks celery, diced
    • 1 sprig fresh rosemary
    • 1 bunch sage
    • 1 bay leaf
    • 1 clove
    • 1 cinnamon stick
    • 3-4 peppercorns
    • 3-4 juniper berries
    • 1 liqueur glass grappa
    • 1 tbsp. tomato paste
    • salt to taste


    • 2 cups (500 ml) water
    • 31/2 oz. (100 g) corn meal flour
    • 4 tbsp. (20 g) unsalted butter
    • salt

Method :

    1. Dice the wild boar into 1 in. (3-4 cm) cubes and put them in a bowl with the spices, herbs, a whole clove of garlic and the washed, dried, diced vegetables. Add the red wine and marinate in the refrigerator for 12 hours. Drain the meat and dry it, reserving the vegetables and marinade.
    2. Heat the oil in a saucepan and cook the meat, along with the other whole clove of garlic. Add the vegetables and continue to cook. Pour in the Grappa and then the marinade. Season with salt, add the tomato paste, cover, and cook on low heat.
    3. When the meat is cooked, remove it from the saucepan. Pass the sauce through a food mill (or blend in a food processor), strain it in a sieve and, if necessary, reduce.
    4. Return the meat back to the sauce and leave it there to acquire flavor.
    5. Meanwhile, prepare the polenta: bring a pan (preferable copper) of well-salted water to a boil. Pour the cornmeal flour in a steady stream into the boiling water, along with together with 1 tbsp. of the butter. Cook the polenta for about half an hour, stirring frequently with a wooden spoon. Stir in the remaining butter.
    6. Serve the wild boar with freshly cooked soft polenta or, if you prefer, polenta in slices known as “crostoni.” (To make crostoni, pour the cooked polenta into an oiled baking pan, spread it to a thickness of 1/2 to 3/4 in. (1-2 cm) and let cool completely.
    7. Cut it into the shapes of your choice and brown in the oven or on a griddle.)

4 Servings
Preparation : 30 minutes
Marinating : 12 hours
Cooking : 3 hours