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Wine with food Wild boar ragout with polenta and rosemary, served with Montepulciano d'Abruzzo

Wild boar ragout with polenta & rosemary

This wild boar ragout is slowly braised with onions, root vegetables, tomato purée and red wine until the meat is tender and a dense, aromatic sauce is created. Rosemary and bay leaf add Mediterranean spice, while polenta with butter and parmesan adds a creamy melt and absorbs the jus perfectly. The result is a deep, comforting autumn dish: spicy, juicy, with a fine herbal freshness and velvety texture. Ideal as a Sunday lunch or festive main course - and a prime example of wine and food when strong, structured red wines come into their own.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main course
Cuisine Italian, Rustic
Servings 2 Servings
Calories 820 kcal

Cooking utensils

  • 1 Roasting pan or heavy pan
  • 1 Pot (for polenta)
  • 1 Cutting board & knife
  • 1 Wooden spoon
  • 1 Measuring cup

Ingredients
  

Ragout

  • 600 g Wild boar shoulder in cubes
  • 1 Onion diced
  • 1 Carrot diced
  • 1 Celery stalk diced
  • 1 tablespoon tomato paste
  • 200 ml Red wine
  • 300 ml Game or beef stock
  • 1 sprig of rosemary
  • 1 Bay leaf
  • 2 1 tbsp olive oil
  • Salt & pepper

Polenta

  • 140 g Polenta fine
  • 600 ml Water or broth
  • 30 g Butter
  • 30 g freshly grated Parmesan cheese
  • Salt

Finish

  • 1 teaspoon lemon zest optional, for freshness
  • Finely chopped rosemary needles for sprinkling

Preparation
 

Preparation

  • Pat the wild boar meat dry, season with salt and pepper.
  • Finely dice the onion, carrot and celery.

Braise ragout

  • Heat the oil in a roasting tin, brown the meat well in batches, remove.
  • Sauté the vegetables in the roasting pan and briefly add the tomato purée.
  • Deglaze with red wine and reduce by half.
  • Pour in the stock, add the meat, rosemary and bay leaf.
  • Cover and simmer over a low heat for 90-120 minutes until the meat is tender.
  • Remove the lid, reduce the sauce to the desired consistency, season to taste.

Cooking polenta

  • Bring the liquid to the boil, pour in the polenta and gently soak for 10-15 minutes while stirring.
  • Stir in the butter and parmesan, season with salt.

Sideboards

  • Spread the polenta on plates and top with the ragout.
  • Finish with lemon zest and chopped rosemary.

Recommended sides:

  • Oven-roasted Brussels sprouts with diced bacon
  • Grilled polenta slices (as a change of texture)
  • Lamb's lettuce with balsamic vinegar

Nutritional values per portion

Calories: 820kcalCarbohydrates: 54gProtein: 52gFat: 40g
Keyword Autumn, Polenta, Ragout, Rosemary, Stew, Wild boar
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