Wild Boar Ragu Over Chestnut Polenta, A Recipe by Chef Francy Deskin
Earlier this week, we interviewed The Office's Chef de Cuisine, Francy Deskin. If you missed the interview, you can find it here and here. We're also sharing with you Chef Deskin's recipe for Wild Boar Ragu Over Chestnut Polenta. Enjoy.
Wild Boar Ragu over Chestnut Polenta
2 pounds Wild Boar boneless shoulder, cut into 1" cubes
2 Tablespoons salt, plus more to taste
1 teaspoon pepper, plus more to taste
2 Tablespoons granulated garlic
1 Tablespoon dried oregano
3 Tablespoons olive oil 1
large onion diced
1 fennel bulb diced
6 cloves garlic crushed
1 cup Barolo
2 33 oz. cans San Marzano tomatoes
1 box Beretta Gran Express polenta
2 quarts water
2 Tablespoons olive oil
1 cup parmesan
1 cup cream
1 cup chestnuts, chopped
½ cup chestnut honey
¼ cup each fresh chopped parsley and basil
Season the boar with salt, pepper, granulated garlic and dried oregano, massage into meat. Warm oil olive over high heat in a medium sized, heavy bottomed pot.
Add the seasoned meat to the pot, preferably in a single layer, stirring occasionally.
Once seared, drain the meat into a colander.
Return meat to the pan and add onion, fennel and garlic until softened and translucent Deglaze with the Barolo; reduce by half.
Crush the tomatoes by hand and add them to the pot.
Rinse the cans out with a half can of water, and add it to the pot.
Season to taste with salt and pepper.
Bring to a boil, and reduce to a simmer.
Allow to cook until meat is tender, one to two hours, stirring occasionally.
For the polenta, pour 2 quarts of abundantly salted water into a non-stick pan and add 2 tablespoons of olive oil.
Allow water to boil for 2 minutes.
Remove pot from the heat and quickly pour all the polenta into the water, beating with a whisk or wooden spoon.
Return the pot to the stove and cook for 5 - 6 minutes on a medium high flame, stirring constantly.
Turn the heat off, stir in parmesan and cream, and let the polenta settle for 1 minute.
Fold in chestnuts.
To serve, divide polenta among six warmed serving plates. Drizzle with chestnut honey. Top with ragu. Garnish with fresh chopped parsley and basil.
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