Wild chestnut goulash with orange gremolata

Name: Wild chestnut goulash with orange gremolata
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1.2 kg Game Goulash; 1 collar Soup vegetables; 2 Onions; 30 g clarified butter; 2 TABLESPOONS Tomato paste; 7-10 Tbsp salt, pepper; 375 ml Red wine; 1 glass (400 ml) Game stock (glass); 1–2 Bay leaves; 2 Cloves; 1 Organic Orange; 1 Garlic clove; 1 collar flat leaf parsley; 30 g Sugar; 10 g Butter; 1 package (400 g) pre-cooked chestnuts (vacuum packed)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1.2 kg Game Goulash
1 collar Soup vegetables
2 Onions
30 g clarified butter
2 TABLESPOONS Tomato paste
7-10 Tbsp salt, pepper
375 ml Red wine
1 glass (400 ml) Game stock (glass)
1–2 Bay leaves
2 Cloves
1 Organic Orange
1 Garlic clove
1 collar flat leaf parsley
30 g Sugar
10 g Butter
1 package (400 g) pre-cooked chestnuts (vacuum packed)

Directions

1
For the goulash, dab meat dry with kitchen paper if necessary. Clean or peel and wash the vegetables. Cut into small pieces. Peel onions and dice them roughly.
2
Heat the lard in a casserole or roaster. Sauté the goulash in it vigorously while turning. Stir in vegetables and tomato paste and fry briefly. Season with salt and pepper. Add wine, stock and 1⁄4 l water.
3
Add bay leaf and cloves and bring to the boil. Cover and stew for approx. 3 hours at low to medium heat.
4
For the Gremolata Orange, wash hot, dab dry and finely grate the rind. Peel garlic and chop finely. Wash parsley, shake dry and chop the leaves. Mix with orange and garlic.
5
Caramelise the sugar in a pan. Add butter and chestnuts to the caramel. Deglaze with 1⁄8 l hot water and bring to the boil briefly. About 15 minutes before the end of the stewing time, add the chestnuts and caramel stock to the goulash.
6
Season to taste with salt and pepper. Serve with orange gremolata. Serve with potato or bread dumplings.