Wild Boar Ragout with Chestnuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon lard (goose lard)
- 3 onion (s)
- 3 cloves garlic
- 1 kg game (wild boar from the leg)
- 55 g flour
- 1 bottle red wine
- 1 bunch herbs (bouquet garni)
- 450 g chestnuts, fresh
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic cloves. In a cast iron roasting pan in a tablespoon of goose lard, first sauté the onions, but do not brown them, then sauté the garlic briefly, remove from the fat and set aside.
- Cut the meat into cubes with an edge length of 2 cm, turn in flour, put the remaining fat in the roaster and fry the meat cubes in it. Pour in the wine, add the bouquet garni, salt and pepper. Young wild boar is done in 1½ hours, the meat of older animals takes up to 3 hours.
- Remove the chestnuts from the skin, place in cold water and bring to the boil, boil for about 2 minutes, drain and peel off the skin.
- Add to the meat about 45 minutes before the end of the cooking time. The chestnuts make the sauce creamy and don`t need to be thickened
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