PREPARATION: 20 min
COOKING TIME: 2h and 30 min
Wild boar stew is a rich dish with an autumn flavour, excellent to be enjoyed on the last cold days before the arrival of spring. The tasty wild boar meat becomes very soft after a long cooking and goes perfectly with polenta taragna, with a strong flavour. The recipe we are proposing is a consolidated combination: wild boar stew with polenta taragna, the typical polenta of Valtellina and the Brescia and Bergamo valleys which is prepared with a mixture of cornmeal and buckwheat. The polenta is enriched by a fine cooking with typical cheeses such as Casera, Branzi or Fontina. To make this preparation more convivial, serve it in a single dish formed by a donut of polenta in the center of which the wild boar stew is poured: delicious morsels of meat with an intense taste conferred by the long marinade with wine and herbs which, in addition to making the meat, dampens the wild aftertaste that characterizes the wild boar. Even if the preparation of the wild boar stew with rich polenta takes a bit long, the result will repay you and your guests will thank you!
1 kg (2 lbs) wild boar
2 stalks of celery
2 red onions
2 cloves of garlic
a few sage leaves
4-5 bay leaves
1 tsp juniper berries
200 ml (1 cup) of good red wine + wine for the marinade
3 tbsps of red vinegar
vegetable or meat stock
a pinch of chilli powder
extra virgin olive oil
Cut the boar into pieces and place in a large container with sage, 1 chopped stalk of celery and 1 chopped carrot, 1 lemon cut into quarters and squeezed, vinegar, rosemary, chopped onion, garlic. Cover with red wine and leave to marinate for 8 hours in a cool place. At the end of this time, wash and dry all the ingredients.
Chop the marinade vegetables and all the others (carrot, celery and onion), put in a tall saucepan with oil and cook for 10 minutes until golden brown.
Add the meat and cook, then season with salt. Deglaze with red wine and leave to reduce.
Add the juniper berries, bay leaves, chilli, and enough broth to cover all the ingredients, then cook covered over a low heat for about 2 hours, stirring occasionally. Add water or stock if necessary, but leave to reduce fully during the last 10 minutes.
Serve with polenta.
DIADEMA AURUM COLATUM IGT TOSCANA
AURUM COLATUM ROSSO
The maximum expression of Sangiovese is combined in a perfect union with the excellent productions of Cabernet Sauvignon and Syrah,
giving a wine rich in elegance, structure and complexity, a worthy representative of the best Tuscan tradition.
Deep purple color but not impenetrable, in the glass it releases notes of cassis, lily of the valley and blackberries, centifolia rose and candied violet, nuances of lavender and Tuscan spigo and a touch of mustard and black pepper to give rhythm to everything.
The sip is soft and well defined in style.
Structure and fruit are accompanied by spicy and balsamic notes.
A modern wine, with strong and affable tannins.
Final that melts in sweetness while maintaining the intriguing prospect of further refinement.
EXTRA VIRGIN OLIVE OIL
AURUM COLATUM EXTRAVIRGIN OLIVE OIL IGP TOSCANO
The IGP Extra Virgin Olive Oil resulting from cold pressing in Fattoria Villa l'Olmo is a blend of Moraiolo, Frantoio and Leccino.
The manual harvesting and expert processing of the olives constitute the fundamental heritage for obtaining our extra virgin olive oil, a characteristic Tuscan oil, renowned all over the world for its organoleptic qualities. The meticulous attention paid to the product from the earth to the bottle allows you to bring drops of Tuscan gold to the table.
* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra, GIALLOZAFFERANO.COM