This is a version of a dish served at Vogele, a famous tavern located in Italy’s Sudtirol region.housed in a 13th-century building, it once lodged such celebrated guests as J. W. von Goethe.
- 6 Tbsp. olive oil
- 2 tsp. finely chopped rosemary leaves
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 4 4-oz. wild boar loin steaks, each about 1 1⁄2″ thick
- 1⁄4 cups red wine
- 1⁄2 cups veal stock
- 1 1⁄2 Tbsp. raspberry jam
- 4 Tbsp. cold butter, cubed
- 2 1⁄2 cups milk
- 3⁄4 cups fine polenta
- Put 2 tbsp. of the oil, rosemary, garlic, and salt and pepper to taste in a shallow dish; stir to combine. Add steaks, turn to coat each piece, and arrange in a single layer. Cover dish with plastic wrap and let marinate at room temperature for 2 hours.
- Heat 2 tbsp. oil in a large skillet over medium heat. Add steaks and cook, turning once, until browned and medium rare, about 3 minutes per side. Transfer to a plate to let rest; cover loosely with foil. Discard oil and place skillet over medium heat (wipe out skillet if drippings have burned). Add wine and cook until reduced by half, about 1 minute. Add stock and jam and cook, whisking occasionally, until thickened, about 3 minutes. Remove from heat and add 2 tbsp. butter, a few cubes at a time, whisking constantly, to form a smooth sauce. Return skillet to heat and cook until just thickened, about 30 seconds. Season with salt and pepper to taste. Keep sauce warm.
- Combine remaining oil, 2 1⁄2 cups water, and milk in a medium pot; bring to a boil over high heat. Reduce heat to medium-low and add polenta in a steady stream while whisking constantly. Cook, stirring occasionally, until thickened and soft, about 10 minutes. Remove from heat, stir in remaining butter, and season with salt and pepper to taste.
- Spoon polenta onto the center of each of 4 plates. Cut each steak on a slight bias lengthwise into 1⁄3″-thick slices; arrange over polenta. Spoon sauce over boar slices.