Hotel Ristorante “Rosa Bianca” da Moreno
Ingredients and quantities

Quantities for 6 people:

  • 1kg wild boar haunch
  • 300g tomato purée
  • 1 litre meat stock
  • 1 glass dry Albana di Romagna
  • 3 cloves garlic
  • extra-virgin olive oil
  • rosemary

For the polenta

  • 300g maize flour
  • 1 litre water 

Jugged wild boar with polenta

Type of recipe: Main courses

Click on the photos to enlarge

Preparation method:

Cut the wild boar haunch into small parts. Add the garlic and chopped rosemary and season with salt and pepper. Pour over a glass of white Albana di Romagna wine and leave to marinate for 48 hours. Dry and then brown the meat for about 30 minutes, adding the tomato purée and meat stock. Cook slowly for about 5 hours.

For the polenta: Bring a litre of water to the boil in a copper saucepan and slowly add the maize flour, mixing with a wooden spoon. Cook the polenta for about 40 minutes, taking care to mix continuously.
Once cooked, pour the polenta onto a chopping board and allow to cool. Cut into squares and put in an oven heated to 180°C.
Serve the wild boar accompanied with the polenta squares.

Print the recipePrint the recipe