Wild Boar Ragout on Polenta

Summary

Ingredients

• 1 kg game meat (wild boar, preferably off the shoulder)
• 6 stalks celery
• 2 large carrots, peeled
• 2 onion (s), peeled
• 1 handful sage, torn
• 1 teaspoon juniper berries
• 1 bottle white wine
• 4 slices bacon (pancetta or smoked bacon), cut into narrow strips
• 2 chilli pepper (s), dried
• olive oil
• salt and pepper
• 700 g tomato (s), pureed
• 250 g polenta (corn rits)
• 100 g butter
• 130 g parmesan, freshly rated
• some water for the meat, if necessary
• 1.7 liters water

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Instructions

1. Dice the meat like you would for a goulash. Roughly chop three of the celery stalks, 1 carrot and 1 onion. Coarsely crush the sage with the juniper berries in a mortar and mix everything with the meat in a bowl. Pepper, pour in half of the wine and leave to marinate overnight in the refrigerator. If the meat is not covered, add a little water.
2. Fry the bacon together with the chillies in a little hot oil until golden brown and crispy. Chop the remaining vegetables and add to the bacon. Simmer over moderate heat for about 10-15 minutes until soft. Now take the meat out of the marinade (you can throw it away). Add to the remaining ingredients and fry over high heat until all of the meat juice has evaporated. Then stir in the rest of the wine and let it boil off almost completely. Now add the tomato puree with a little water. Season with plenty of salt and pepper and simmer over a low heat for about 1.5 to 2.5 hours, until the meat is really tender. Maybe add a little more water if the sauce gets too thick. Season again with salt and pepper before serving.
3. For the polenta, boil 1.7 liters of water in a saucepan, then salt the water. Sprinkle in the polenta while stirring with a whisk. As soon as the mixture comes to a boil, place the lid at an angle to ensure that the polenta does not splash around your ears and also switch the temperature down. Stir well every 4-5 minutes. After half an hour, add enough water for the polenta to have about the consistency of whipped cream. It should drip off the spoon really nicely. Then remove from the heat and stir in the butter and parmesan. Season with salt and pepper.
4. Arrange the game on the polenta and serve.

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