Cabernet Sauvignon Braised Wild Boar Shoulder

My first time cooking boar and what a great success! This was a piece of meat we ordered from D"Artagnan when they had an e-mail special--a discount and free shipping . We got the Boar and a rabbit (the rabbit's in the freezer) and then had fun looking at boar recipes. Yesterday, another frozen day, was perfect for hanging out with friends in the kitchen, drinking wine and cooking. This is actually pretty simple, though a bit lengthy. The results are fabulous. We followed the recipe for the ragu pretty closely, but skipped the polenta, opting instead for some really great grits. One thing we did change was the amount of oil, which we decreased by about half. We had more meat than called for, and at one end there was a good layer of fat. We trimmed some of the fat but figured, correctly as it turned out, that the fat from the browning meat would obviate the necessity for adding much oil. The end result was a very rich tasting, yet there was hardly any fat or grease -- it actually felt like we were eating an elegant restaurant meal that was also healthy. Happily I have a container of leftover ragu in my fridge--looking forward to it...