Braised Wild Boar Gnocchi

– courtesy Paradiso, Burlington

Braised Wild Boar Gnocchi

6 wild Boar side ribs                     
2 cups carrots, medium dice
2 cups white onion, medium dice
2 cups celery, medium dice
2 cups leeks, medium dice
3 cups red wine                     
3 cans 28oz whole Roma tomatoes, pureed and strained
2 litres vegetable stock                    
½ cup garlic cloves                       
3 bay leaves                               
3 sprigs rosemary                           
½ cup vegetable oil

Rub oil over boar ribs and season both sides with salt and pepper. Place on a parchment lined baking tray and roast for 10 minutes at 450°F. Remove from oven and place ribs in a deep braising pan. Combine all liquids together and set aside. Add mirpoix to the braising pan and cover with liquid.  Add rosemary, garlic and bay leaves. Lightly season with salt and pepper and cover with tinfoil. Braise for 12 hours at 200°F. Remove from oven and allow to cool in braising liquid. Once cooled remove meat from bones and shred meat. Strain all cooking liquid and skim fat from top of liquid. Reserve liquid to make gnocchi cream sauce.

4 lbs Yukon gold potatoes, cooked and cooled
3 eggs                               
¾ cup Parmesan cheese, grated             
2 tbsp salt              
Break potatoes up in mixer using a dough hook. Add eggs, salt and Parmesan cheese and mix until well combined, ensuring to scrape the bowl. Gradually add flour until the dough forms a stiff ball, and is no longer crumbling. The amount of flour depends on the moisture content of the potatoes.  Roll dough into cords and boil in salted water until they float. Plunge into ice water to shock. Once cool, drain and liberally toss in oil if refrigerating or toss with sauce and boar and serve immediately.

Truffled Pecorino Crust
1 cup Panko bread crumbs                 
½ cup Pecorino, finely grated
2 tbsp truffle oil                        
1 tbsp garlic butter, melted
1 tbsp Italian parsley, finely chopped
Combine all ingredients in a bowl and mix until well combined. Season with salt and pepper and reserve for later use.

To Serve
Sauté red onions and assorted mushrooms in vegetable until lightly caramelized. Deglaze the pan with reserved boar jus and add pulled boar rib meat. Allow liquid to reduce and intensify and then add 35% cream to achieve desired consistency. Toss with gnocchi and top with truffled pecorino crust. Bake in the broiler until golden brown and serve.