Summary

Ingredients

• 1 kg game meat (leg fresh meat or overflowers), boneless
• 2 onion (s), if necessary also 3
• 2 carrot (s)
• 2 stalks celery (if you don`t like it, a little less)
• 3 clove (s) garlic
• 1 bunch parsley
• 2 bay leaves
• 1 bunch rosemary
• nutmeg
• 0.25 liter ¼ vegetable stock
• 100 g raisins soaked in a little rappa
• 100 g pine nuts
• 100 g lemon peel (if you don`t like it, a little less)
• 1 teaspoon cocoa powder (or some dark chocolate)
• 3 tablespoon aceto balsamico, red (can also be a little more)
• 0.25 liter ¼ red wine, tart (Tuscan)
• salt and pepper
• olive oil
• Sugar, brown

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Instructions

1. Wash and dry the meat and cut into goulash-sized cubes. Clean the vegetables (carrots, celery and onions) and cut into small cubes, peel and finely chop the garlic. Wash, dry and chop parsley.
2. Heat the olive oil in a large casserole and sear the meat on all sides. Add the carrots, celery, onions, garlic, bay leaves, rosemary and parsley (leave some parsley for garnish) and sauté. Pour in 1 cup of red wine and season with a little nutmeg, salt and freshly ground pepper. Cover and simmer over low heat for about 30 minutes. Pour 1 cup of vegetable stock and simmer for another 30 minutes. Soak the raisins in a little grappa.
3. Remove the meat and keep it warm. Puree the vegetables in the pot with a blender. Add the meat again and cover and let stand over low heat.
4. In the meantime, lightly toast the pine nuts in a small pan without fat. Pour some brown sugar over it, then stir in the lemon peel, cocoa powder and raisins with the grappa, sauté briefly and deglaze with the balsamic vinegar.
5. Stir this seasoning sauce into the meat and vegetables, season with salt and pepper. Sprinkle with the remaining chopped parsley and serve with a baguette.
6. A strong (Italian) red wine goes well with it, e.g. a Chianti Classico or a Barolo (the wine you used to cook with).
7. It tasted great, my wife had too much lemon peel, my son said it tasted like Christmas stollen.