Serves: 5
Total Calories: 305

BOAR
1 pound wild boar shoulder meat, cut into 1 inch chunks
2 carrots diced
1 stalk celery chopped
1 onion diced
1 clove garlic minced
1/2 cup fresh rosemary
1/2 cup fresh sage
3 cups dry red wine
1/2 cup olive oil
1 (28-ounce) can crushed tomato
1 cup water
salt and pepper to taste
POLENTA
1 cup yellow cornmeal
coarsely chopped Italian parsley to garnish

In a large nonreactive bowl, combine the meat, carrots, celery, onion, garlic, herbs, and wine; cover and refrigerate for 24 hours. To cook, remove the boar from the marinade and set aside. Strain the vegetables and herbs and reserve the wine.

In a Dutch oven, heat the oil over medium heat and sauté the vegetables and herbs for 5 minutes. Add boar meat and cook until browned. Add the wine and cook until the wine evaporates. Add the tomatoes, 1 cup water, salt, and pepper. Lower heat and simmer 1 1?2–2 hours.

To make the polenta, boil 2 cups salted water. Add the cornmeal. Remove from heat, cover, and allow to thicken, about 4–5 minutes. Divide the polenta among plates, top with boar, and sprinkle with parsley.

Nutritional Facts:

Serves: 5
Total Calories: 305
Calories from Fat: 197

More Recipes from the Taste of Broadway Cookbook:
Steak Tartare
Polenta e Cinghiale (Wild Boar and Polenta)
Steak au Poivre
Steak Fiorentina
Strawberry-Sauced Filet Mignon
Petit Fillet of Beef with Tarragon Cognae Mustard Sauce
Spice Rubbed Pork Chops with Port Wine and Plum Sauce
Berkshire Pork Chops with Apple and Cranberry Chutney
Do-Ahead Braised Short Ribs
Costillas de Cordero a las Finas Hierbas
The Count's Stroganoff
Jazz Berry Burger
Steak Tacos al Carbon
Braised Lamb Shanks with Early Artichoke, Spring Potato, and Fava Beans
Hanger Steak with Roquefort Sauce
White Fallow Venison Hash