Shredded Wild Boar over Polenta
Cut roast in half and place both pieces in a large stainless steel bowl. Pour ½ recipe of the Juniper — Apple Cider Brine over meat. Cover and refrigerate for 1 to 2 days, turning twice a day.
Remove roast from brine and rinse extremely well; pat dry. Throw the brine away.
Heat oil in a Dutch oven. Sauté onions and garlic until light golden brown. Add meat and brown on all sides over medium-high heat. Add white wine vinegar and white wine. Bring to a boil, then reduce heat and simmer for 30 minutes. Add tomatoes, rosemary, lemon zest, and juice. Bring to a boil, reduce heat, and simmer for another 2 hours or until meat is fork tender. If sauce is too thick, add ¼ to ½ cup water to thin down. With a fork and knife, shred meat. Keep warm in the tomato sauce.
In a large saucepan, bring 7 cups water to a boil. Slowly add the polenta, stirring constantly. Add the salt and lower heat to a simmer, stirring until polenta is the consistency of thick oatmeal.
Spoon polenta onto each plate and top with a serving of the boar stroganoff. Season to taste with pepper.