Ingredients with Measurements:
- 2 lbs wild boar meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Whisk
- Medium saucepan
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add the wild boar meat and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
3. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Cook until the wine has reduced by half, about 5 minutes.
4. Add the crushed tomatoes, beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
5. While the ragout is cooking, make the polenta. In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, for 20-25 minutes, until the polenta is thick and creamy.
6. Remove the bay leaves from the ragout and discard. Serve the ragout over the polenta, sprinkled with grated Parmesan cheese.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Ragout: Simmer on low heat
Polenta: Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 28g
Protein: 40g
Sodium: 1200mg
Sugar: 10g
Substitutions for ingredients:
- Pork or beef can be substituted for wild boar meat
- Chicken broth can be substituted for beef broth
- Instant polenta can be substituted for regular polenta
Variations:
- Add mushrooms to the ragout for extra flavor
- Use different herbs, such as rosemary or oregano, instead of thyme
- Serve the ragout over mashed potatoes or rice instead of polenta
Tips and tricks:
- Brown the meat in batches to avoid overcrowding the pot
- Use a wooden spoon to stir the ragout to prevent the meat from falling apart
- Add a splash of balsamic vinegar or Worcestershire sauce for extra depth of flavor
Storage instructions:
Store the ragout and polenta separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragout and polenta separately in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragout and polenta in individual bowls, garnished with fresh herbs.
Garnishes:
Fresh parsley or basil
Pairings:
Red wine, such as a Chianti or Cabernet Sauvignon
Suggested side dishes:
Roasted vegetables, such as Brussels sprouts or asparagus
Troubleshooting advice:
- If the ragout is too thick, add more beef broth or water to thin it out
- If the polenta is too thin, cook it for a few more minutes until it thickens
- If the polenta is too thick, add more water or milk to thin it out
Food safety advice:
- Make sure the wild boar meat is cooked to an internal temperature of 160°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F before eating
Food history:
Ragout is a traditional French stew made with meat and vegetables. Polenta is a dish made from boiled cornmeal that originated in Northern Italy.
Flavor profiles:
The wild boar ragout is rich and savory, with a slightly gamey flavor. The polenta is creamy and slightly sweet, with a nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve with a side salad or crusty bread to soak up the sauce.
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Region: Italian