Cabernet Sauvignon Braised Wild Boar Shoulder & Creamy Polenta

(serves 6)

¼ cup canola oil
3 cups large mirepoix (onion, carrots & celery)
3 lbs. whole boneless boar shoulder
5 ea. garlic cloves, crushed
6 sprigs fresh thyme
6 cups cabernet sauvignon
4 cups veal stock
2 ea. bay leaves
6 each whole black peppercorns
Salt & pepper to taste

For The Boar Ragout:

Heat a large Dutch oven or roasting pan over medium high heat. Cut the boar into three equal pieces and season heavily with salt and pepper. Add the canola oil to the Dutch oven and sear on all sides until browned. Once all of the meat is browned, add the large mirepoix & crushed garlic. Sauté until tender and lightly browned. Add the 3 cups of the wine and the remaining ingredients to deglaze, and reduce by ⅔. Add the veal stock & bring to a boil. Cover and place the Dutch oven in a pre-heated 300 ° oven cook for approximately 2 hours or until meat is just tender being careful not to over braise. Remove the boar pieces onto a sheet pan and cool slightly. Meanwhile, pass the boar jus through a fine mesh sieve and reserve. Clean the Dutch oven. When the boar pieces can be handled easily, large dice them and add them back into the Dutch oven with the remaining wine. Bring to a boil and reduce the wine by ⅔ again. Add the reserved boar jus and reduce over the diced boar by ½ or until it reaches a slightly thickened consistency.

For The Polenta:

1 cup polenta
2 cups water
2 cups milk
¼ cup mascarpone cheese
4 tablespoons unsalted butter
½ cup grated Parmesan cheese
Salt & white pepper

Add the water and milk to a medium saucepan & season the mixture with the salt to taste. Bring the liquid to a simmer. While stirring with a wire whip, slowly add the polenta and beat into the liquid. Simmer and continue to stir for approximately 30-40 minutes or until the polenta has thickened and lost most of its “bite”. Beat in the butter, mascarpone & parmesan cheeses & adjust the seasoning. Cover and keep warm. Serve the boar ragout over the creamy polenta in warmed bowls.