Wild boar stew with chestnuts and bread

Ingredients

For 1 serving

• Wild boar140 g
• Dried chestnuts30 g
• Onion40 g
• Carrots40 g
• Rosemary1 g
• Bay leaves0.5 g
• Beef broth300 ml
• Bread40 g
• Extra virgin olive oil10 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: October – December

Method

1. A few hours ahead, soak the dried chestnuts in plenty of cold water; when ready to cook, drain them and remove any bits of skin.
2. Cut the wild boar into cubes of about 3 cm and pat dry. Finely chop the onion and carrots and warm the meat stock.
3. Put the meat in a dry casserole over medium heat and cook for 5–8 minutes, stirring, until it has released its liquid; pour this off. Add the oil and the chopped vegetables and fry for 5 minutes, until the meat is browned and the vegetables soft; season with salt and pepper.
4. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
5. Add the chestnuts, rosemary, bay leaf and hot stock, cover and cook over the lowest heat for 2 hours, stirring now and then and adding a splash of water if it dries out, until the meat is very tender and the chestnuts break down and thicken the sauce.
6. Remove the rosemary and bay leaf and serve with the bread.