Braised Wild Pig Leg with Polenta and Mushrooms

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Braised Wild Pig Leg with Polenta and Mushrooms
Serves 4
Long slow braising and my secret ingredient tames this wild pig and makes for a very rich sauce. This dish improves with age so it can be made 2 days ahead.
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Prep Time
1 hr
Total Time
5 hr
Prep Time
1 hr
Total Time
5 hr
For the Pig
  1. *1-three pound bone-in wild pig leg (or 4 meaty shanks)
  2. 2 carrots, chopped
  3. 2 celery stalks, chopped
  4. 1 large onion, chopped
  5. 8 garlic cloves, minced
  6. 3 sprigs fresh thyme
  7. 6 leaves fresh marjoram
  8. 2 bay leaves
  9. 1 tbs. black peppercorns
  10. 5 juniper berries
  11. 2 tbs. tomato paste
  12. ** 2 anchovy filets packed in oil
  13. 2 cups More Than Gourmet Chicken Demi-Glace (made with 4 tbs. demi-glace and 2 cups water), or really good chicken stock
  14. 1 1/2 cups Cabernet Sauvignon (cheap stuff will do)
  15. 3 tbs. flour
  16. Grape see oil, or canola oil, for sautéing
  17. Kosher salt and fresh cracked pepper
For the Polenta
  1. 1 cup cornmeal (fine grain polenta)
  2. 2 cups chicken stock
  3. 1-1/2 cups half and half
  4. 3 tbs. butter
  5. 1/2 cup minced onion
  6. 5 sage leaves, minced finely
  7. 1/2 cup mascarpone cheese
  8. 1/2 cup grated parmesan or manchego cheese
  9. Kosher salt and pepper
For The Mushrooms
  1. 1 tbs. canola oil
  2. 3 tbs. butter
  3. 8 ounces wild or domestic mushrooms
Instructions
  1. Bring wild pig leg to room temperature 1 hour before searing
  2. Pre-heat oven to 275 degrees
  3. Generously season the pig with salt and pepper
  4. Then coat the meat on all sides with 3 tbs. flour
  5. Heat a large sauté pan over medium-high heat with 4 tbs. oil and add the meat
  6. Sear each side until golden brown (that caramelized exterior will create a rich sauce)
  7. Once it's browned on all sides, transfer the meat to a roaster or large casserole dish
  8. Add more oil to the sauté pan if needed and add the carrot, celery and onion
  9. Stir the vegetables until they begin to caramelize, about 5 minutes
  10. Then add the garlic and sauté 1 minute more
  11. Season the vegetables with salt and pepper
  12. Add the tomato paste, anchovies and wine and heat until boiling
  13. Pour the liquid and vegetables over the meat
  14. Add all remaining spices, and herbs, and chicken stock to the pig
  15. Cover the meat with foil or a lid
  16. Place in the oven and braise for approximately 3 hours
  17. Check it after 3 hours to see if it's tender, leave extra time if necessary
  18. Once the meat is done, remove the pig to a platter and strain out all the vegetables and spices and discard the solids
  19. Reserve the sauce
  20. Pour the sauce into a pot and simmer on medium heat to reduce and concentrate, about 30 minutes
  21. Add the meat back to the sauce, and keep warm OR place in the fridge for 1-2 days
For The Polenta
  1. Heat a medium size pot over medium heat and add the butter and onion, and sauté the onion 2 minutes
  2. Add the sage, chicken stock and half and half and bring to simmer
  3. While whisking, pour the polenta in a steady stream and keep whisking so it doesn't become lumpy
  4. Continue to stir every few minutes for about 20 minutes
  5. Check to see if it's done (it should be smooth and creamy consistency
  6. Once it's done, add the mascarpone and stir until melted through
  7. Season to taste with salt and pepper
  8. Top with parmesan or manchego cheese and serve with wild pig and sautéed mushrooms
For The Mushrooms
  1. Heat the butter and oil in a large sauté pan
  2. Add mushrooms and sauté until browned, don't overcrowd the pan, otherwise the mushrooms will "sweat" instead of caramelizing
  3. Season with salt and pepper
  4. Drizzle with sauce from the meat and serve with polenta
Notes
  1. The Braised Pig Leg can be made 1-2 days ahead and reheated on the stove top over low heat. The flavor improves after a day or two and cuts down on work the day you want to serve it. Make the polenta and mushrooms just before serving.
  2. *Substitute deer, antelope, caribou, elk, or even domestic beef shanks.
  3. **Anchovy adds a taste Japanese call "umami" It gives a savory taste to food, and takes the place of MSG. The anchovies will melt into the sauce, and give it that extra something that your guests will love but say "what's in this sauce, I can't quite figure it out" but only you will know.
He Hunts She Cooks http://hehuntsshecooks.com/

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