Wild Boar Ragu Over Chestnut Polenta, A Recipe by Chef Francy Deskin
|Chef Francy Deskin|
Wild Boar Ragu over Chestnut Polenta
2 pounds Wild Boar boneless shoulder, cut into 1" cubes
2 Tablespoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
2 Tablespoons granulated garlic
1 Tablespoon dried oregano
3 Tablespoons olive oil 1
large onion diced
1 fennel bulb diced
6 cloves garlic crushed
1 cup Barolo
2 33 oz. cans San Marzano tomatoes
1 box Beretta Gran Express polenta
2 quarts water
2 Tablespoons olive oil
1 cup parmesan
1 cup cream
1 cup chestnuts, chopped
½ cup chestnut honey
¼ cup each fresh chopped parsley and basil
Season the boar with salt, pepper, granulated garlic and dried oregano, massage into meat. Warm oil olive over high heat in a medium sized, heavy bottomed pot.
Add the seasoned meat to the pot, preferably in a single layer, stirring occasionally.
Once seared, drain the meat into a colander.
Return meat to the pan and add onion, fennel and garlic until softened and translucent Deglaze with the Barolo; reduce by half.
Crush the tomatoes by hand and add them to the pot.
Rinse the cans out with a half can of water, and add it to the pot.
Season to taste with salt and pepper.
Bring to a boil, and reduce to a simmer.
Allow to cook until meat is tender, one to two hours, stirring occasionally.
For the polenta, pour 2 quarts of abundantly salted water into a non-stick pan and add 2 tablespoons of olive oil.
Allow water to boil for 2 minutes.
Remove pot from the heat and quickly pour all the polenta into the water, beating with a whisk or wooden spoon.
Return the pot to the stove and cook for 5 - 6 minutes on a medium high flame, stirring constantly.
Turn the heat off, stir in parmesan and cream, and let the polenta settle for 1 minute.
Fold in chestnuts.
To serve, divide polenta among six warmed serving plates. Drizzle with chestnut honey. Top with ragu. Garnish with fresh chopped parsley and basil.
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