Rack of Wild Boar
Ingredients for Wild Boar:
1 Rack of wild boar (trimmed and soaked in brine overnight: 1⁄2 cup gin, 1⁄2 cup salt, 5 cups water)
1 Tbsp tomato paste
Spice Rub: 2oz Parmesan Cheese, 2oz brown sugar, 1oz cayenne pepper, 3oz paprika, 1oz cumin
Sauce: trim from the rack and cut in small pieces, 1 carrot, 1 celery rib, 2 plum tomatoes,
3 shallots, whole head of garlic, 10 juniper berries, 1 Tbsp peppercorns, thyme, bay leaf, rosemary, 1 cup red wine, 1/4 cup port, 1/4 cup sangria, 2 cups demi-glace, 3 cups chicken stock, 3 Tbsp Black Currants, 1⁄4 cup heavy cream, 2 Tbsp butter
Salt & Pepper
Procedure for Wild Boar:
Heat a large pan until smoking. Add some vegetable oil and sear the boar trim until brown. Add vegetables and brown the vegetables. Add 1 Tbsp tomato paste and deglaze with red wine and port. Reduce until almost dry and add remaining ingredients. Reduce over medium heat until reduced 80%. Strain through a chinois and add cream and butter and bring to a simmer for a few minutes. Strain again and add sangria and black currants.
For the Rack: remove from brine and dry. Lay out spice rub and cover the rack with the mix and cut portions, 2 racks per order.
Ingredients for Polenta:
1quart water, chopped fresh herbs, 3 sprigs thyme, 3 sprigs rosemary, 2 Tbsp chopped chives, 1 Tbsp mascarpone, salt and pepper, 2 Tbsp olive oil, 8 oz polenta, 1/2 cup heavy cream.
Procedure for Polenta:
Bring salted water to boil with the oil, lower the heat and whisk in polenta. Slowly add mascarpone and heavy cream and taste for seasoning. Cook until the consistency is not too dry and not too loose. Brush olive oil on a half sheet pan and lay the polenta on top. Spread evenly with spatula and put in refrigerator to chill 1 hour to harden.
To Finish the Dish:
Put wild boar on grill 6 minutes each side for medium rare. Take polenta and make polenta rings with a ring mold and put on grill until marked and heated through. In the meantime, reheat sauce and check for seasoning and consistency (should coat the back of a metal spoon). Let chop rest 8 minutes then slice. Place polenta ring in center of plate. Spoon sauce in front of it and place chops against the ring, garnish with rosemary.