Friuli Wild Boar with Polenta (Cinghiale in Umido alla Friulana)
Equipment
- Cast Iron Pan
- Chef Knife
- Chopping Board
- Wooden Spoon
Ingredients
Ingredients - the beize:
- Ingredients - the beize:
- 250 ml white wine vinegar
- 250 ml red wine Refosco or similar
- 1 medium onion roughly sliced
- 1 carrot roughly chopped
- 1 stick celery roughly chopped
- Small bunch fresh parsley
- 2 bay leaves
- 4 cloves
- 1 tsp black peppercorns
- 6 juniper berries lightly crushed
- Ingredients - the braise:
- 1.2 kg wild boar shoulder or leg cut into large chunks (approx. 6-7cm)
- 2 tbsp olive oil
- 30 g butter
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 stick celery finely chopped
- 200 ml red wine Refosco
- 300 ml chicken or game stock
- Salt and black pepper
- Fresh parsley to finish
Instructions
Day 1 - Make the Marinade (Beize)
- Combine all the beize ingredients in a medium saucepan. Bring to the boil, stir, and simmer for 5 minutes. Remove from the heat and allow to cool completely - this will take 1-2 hours, or speed it up in a cold water bath.
- Place the wild boar pieces in a non-reactive bowl or container (ceramic, glass, or plastic). Pour the cooled beize over the meat - it should cover or nearly cover the pieces. Cover and refrigerate for 12-24 hours. 12 hours is fine. 24 hours gives a deeper result.
DAY 2 - STEW
- Remove the boar from the beize and pat each piece dry with kitchen paper. Don't skip this step - dry meat browns much better than wet meat. Strain and reserve the beize liquid, discarding the vegetables and spices.
- Preheat your oven to 160°C / 140°C fan / gas mark 3.
- Heat the olive oil and butter in a large heavy casserole dish over a medium-high heat. Brown the boar pieces in batches, 3-4 minutes per side, until deep brown on all surfaces. Don't crowd the pan. Move each batch to a plate as it browns.
- Turn the heat down to medium. Add the onion, carrot, and celery to the same pan and cook for 8-10 minutes, stirring occasionally, until soft and golden.
- Return the browned boar to the casserole. Pour in the red wine and let it bubble for 2 minutes. Add 100ml of the strained beize liquid and the stock. The liquid should come about halfway up the meat - top up with stock if needed. Season with salt and pepper.
- Bring to a gentle simmer, then cover and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is completely tender and pulls apart easily with a fork.
- Remove the meat with a slotted spoon. If the sauce is thin, reduce it on the hob over a medium heat for 5-10 minutes until it coats the back of a spoon. Taste and adjust seasoning. Return the meat to the sauce.
- To serve spoon soft polenta into wide bowls. Lay the braised boar on top and spoon over the dark sauce generously. Scatter fresh parsley on top.