Braised Wild Boar in Red Wine with Polenta and Roasted Fall Vegetables



Executive Chef Bob Hurley

Serves 6 


5 tbs olive oil

1 large carrot, peeled and diced

2 ribs celery, peeled and diced

1 onion, diced

7 cloves garlic

10 juniper berries, crushed

3 bay leaves, broken up

Several sprigs of fresh thyme

5 cups red wine (Syrah, Zinfandel or Cabernet Sauvignon)

2 quarts veal stock

3 pounds wild boar shoulder (or substitute pork shoulder)

Salt and pepper


Combine all marinade ingredients together and add the boar. Marinate in refrigerator overnight. Remove the boar from the marinade and set aside.

Preheat oven to 300°F. Strain all solids from the wine marinade and set aside. In a saucepan, heat the wine marinade to a simmer and skim all the impurities from the top, while reducing by half.

Prepare the boar by patting it dry with a towel. Season the boar with salt and pepper, and brown it in a heavy skillet with the olive oil.

When browned, add the reserved vegetables (from the marinade) to the mix and lightly caramelize them. Then add wine and finally veal stock to cover. (If you find yourself short on veal stock, use a fortified chicken stock.) It is important that the meat is covered with liquid during the braising. Bring to a simmer, cover and place in oven for approximately 3 hours, or until very tender. After two hours, check every 30 minutes or so.

When meat is tender, remove from braising liquid. Strain all solids from the liquid and discard. Place braising liquid in a saucepan and reduce slowly while skimming off fat and impurities. Reduce until it reaches desired volume, viscosity and flavor (generally by at least half).

While sauce is in progress, take the partially cooled meat and clean off and discard the major fat and sinew; set meat aside.

Thirty minutes before serving, combine meat and sauce. Heat gently and hold.

Fall Vegetables

2 oz cipollini onions, whole

1 tbs balsamic vinegar

3 tbs olive oil

Salt and pepper

4 carrots, peeled

2 turnips, peeled

2 tbs unsalted butter


Preheat oven to 350°F. Toss the cipollini onions with balsamic vinegar, olive oil, and salt and pepper. Roast in oven for about 15 to 20 minutes. Let cool and peel.

Peel carrots and turnips and cut into 1-inch pieces. Toss in melted butter and roast in oven until tender, about 20 minutes.


4 cups water

1 cup polenta

2 tbs unsalted butter

4 oz Parmesan cheese, freshly grated


Bring water to a boil and add polenta in a steady stream while stirring. Return to a boil, stirring constantly until polenta begins to dissolve and does not stick to the bottom of the pan. Turn heat to low, simmer and cook for approximately 30 minutes. During this time you may need to add more water to maintain a very thick consistency that pours. When polenta is smooth and creamy, add butter and cheese and mix well.

To Assemble

Place heated polenta on plate. Cover with ragout of wild boar and arrange roasted vegetables around the edges.

Wine Pairing

Hill Family Estate Syrah John Anthony Syrah

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