estado do tempo
Today is monday 22 december, it is 6ºC and slightly cloudy in Santiago

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

Ingredients

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

Recipe

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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