Wild Boar and Gnocchi

Chef Greg Galano from Tavolino at Patriot Place joined The Rhode Show to make Wild Boar and Gnocchi.

1 cinnamon sticks
1 carrots
1 celery
1 onions
¼ cup garlic
red bell peppers
3 thyme sprigs
1 quart red wine
2 cups beef stock
2 cups chicken stock
1 quart demi glaze
1 cup tomato paste
1 leg a boar
Salt pinch
2 bay leaves
Black pepper corns

Season the boar legs then in a searing hot pan sear the boar leg then and vegetables.
deglaze with red wine. Add the remaining ingredients bring to boil allow to simmer from 14 hours.
Then remove the bones shred meat and store in cooking liquids.

More about Tavolino: www.tavolinorestaurant.us

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