Wild boar goulash with chestnut gremolata

Name: Wild boar goulash with chestnut gremolata
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 2 Onions; 150 g streaky smoked bacon; 2 TABLESPOONS Sunflower oil; 800 g Wild boar goulash; 500 ml Red wine; 1/4 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Allspice seeds; 4 Juniper berries; 2 Bay leaves; 600 g Carrots; 1 (100 g) Bag of cooked chestnuts ready to eat; 1 collar Parsley; 1 Apples; 2 TABLESPOONS Butter; 1 TABLESPOON Flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

2 Onions
150 g streaky smoked bacon
2 TABLESPOONS Sunflower oil
800 g Wild boar goulash
500 ml Red wine
1/4 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Allspice seeds
4 Juniper berries
2 Bay leaves
600 g Carrots
1 (100 g) Bag of cooked chestnuts ready to eat
1 collar Parsley
1 Apples
2 TABLESPOONS Butter
1 TABLESPOON Flour

Directions

1
Peel and chop the onions. Cut bacon into strips. Heat oil in a roasting pan. Brown the meat in it in portions, take it out. Sauté onions and bacon in frying fat for about 3 minutes while stirring. Add the meat. Deglaze with red wine and stock. Season with salt, pepper, pimento, juniper and bay leaf. Bring to the boil and braise for about 2 1/2 hours in a closed roasting pan, stirring occasionally, until soft
2
Peel, wash and slice the carrots. Add the carrots after about 1 hour. Chop the chestnuts roughly. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Peel apple and cut into fine cubes. Heat butter in a pan and fry chestnuts for about 6 minutes while turning. After about 3 minutes add the apple cubes. Season with salt and pepper. Stir in parsley
3
Stir flour and 4 tablespoons of water until smooth and thicken the sauce, bring to the boil again. Arrange goulash and Gremolata. Mashed potatoes taste good with it