Game goulash with chestnut gremolata

Name: Game goulash with chestnut gremolata
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 Onions; 150 g Smoked streaky bacon (piece); 1 kg Game goulash (e.g. wild boar or leg of venison); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 4 Allspice seeds; 4 Juniper berries; 2 Bay leaves; 600 g Carrots; 100 g cooked chestnuts (vacuum packed); 1 Pear; 2 TABLESPOONS Butter; 1 collar Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

The goulash is wonderfully juicy! Nutty chestnuts and sweet pears are a refined way to spice up the pot

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 Onions
150 g Smoked streaky bacon (piece)
1 kg Game goulash (e.g. wild boar or leg of venison)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
4 Allspice seeds
4 Juniper berries
2 Bay leaves
600 g Carrots
100 g cooked chestnuts (vacuum packed)
1 Pear
2 TABLESPOONS Butter
1 collar Parsley

Directions

1
For the goulash, peel and chop the onions. Cut bacon into strips. Wash the meat and dab dry. Heat oil in a roasting pan. Brown the meat in it in portions. Season with salt and pepper and remove. Fry the bacon and onions in the frying fat.
2
Add meat again. Dust with flour and sauté briefly. Deglaze with 3⁄4 l water. Season with salt, pepper, pimento, juniper and bay leaf. Bring to the boil, cover and stew for about 2 1⁄2 hours. After about 2 hours peel, wash and slice carrots and add to the meat.
3
For the Gremolata chestnuts dice roughly. Peel the pear and cut into fine cubes. Heat butter in a pan. Fry the chestnuts for about 5 minutes. Add diced pears and fry for another 2 minutes.
4
Wash, chop and stir in parsley. Season with salt and pepper. Arrange goulash with the Gremolata. Mashed potatoes taste good with it.