Polenta ravioli and wild boar carbonade | Paolo Griffa | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 300 g lean wild boar meat
• 100 g white onion
• One bay leaf
• 1 g juniper
• 1 sprig of rosemary
• 0.2 g nutmeg
• 600 g red wine from Valle d'Aosta
• 100 g Genepy Rossi d'Angera
• Black pepper and salt
• Mountain butter
• 100 g polenta
• 480 g water
• 80 g fontina cheese
• 40 g mountain butter
• 4 g salt
• 1 g pepper