Description
Paste "Reginella" c sauce-ragout of wild boar and chestnuts. I hesitated to put this recipe. But then I saw that Brat put up a recipe for chicken with chestnuts, I thought, "So chestnuts still in Russia!"... In the comments of the same recipe Brat explained the difference between "edible" and "inedible" chestnuts...
Ingredients
-
Meat
500 g
-
Onion
1 piece
-
Carrots
1 piece
-
The Apium graveolens Dulce
0.5 piece
-
Apple
0.5 piece
-
Chestnut
6 piece
-
Brandy
0.5 cup
-
Salt
-
Bay leaf
1 piece
-
Black pepper
-
Garlic
2 tooth
-
Olive oil
-
Sauce fruit
1 Tbsp
-
Pasta
350 g
Cooking
Here it is - our hog! The flesh is cut very finely (like an onion). Manual meat grinder You will not be able, as wild boar is a very muscular. Can try to the electric... In a deep pan pour 2 tbsp oil. Put back the meat. Add salt, pepper.
Peel the chestnuts will cut your very well sharpened knife "criss-cross", clean.
Cut finely. Cm. photo! Add the chestnuts to the meat.
Peel and cut finely the vegetables (onion, carrot, celery, Apple, garlic). Will add them to the meat.
Give to brown vegetables and meat. Add half a Cup of brandy. Leave to stew on a slow fire, stirring constantly, until the liquid evaporates.
After that, add a little water (if you have pomegranate sauce, you can add the meat at the moment) and leave to stew on low heat for about 1-1. 5 hours, not forgetting to stir. You need to add a little bit of water.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.