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Today is saturday 22 october, it is ºC and in Santiago

9/ Tribute to the Galician Mountains: casserole of boar ragout with stewed chestnuts and perfumed with horns of plenty.


500 g boar meat
100 g horns of plenty
100 g chestnuts
Salt and pepper
Red wine, Jerez, brandy
Crushed tomato
Dill, thyme and bay leaf


Cut boar meat into small pieces. Marinate for a week in red wine, with the vegetables. Strain and place in pot for stewing boar along with vegetables and herbs. Sauté with brandy and then flambé with Jerez wine. Allow to cook. Accompany with horns of plenty and peeled chestnuts: cook until chestnuts are soft.

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