Wild boar ragout with chestnuts

Ingredients for 4 servings:

• 2 tbsp lard (goose fat)
• 3 onions
• 3 cloves garlic
• 1 kg game (wild boar from the leg)
• 55 g flour
• 1 bottle of red wine
• 1 bunch of herbs (bouquet garni)
• 450 g chestnuts, fresh
• Salt
• Pepper, from the mill

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Daube de sanglier aux châtaignes

Chop the onions and garlic cloves. In a cast-iron roasting pan, first sauté the onions in a tablespoon of goose fat, but do not brown them. Finally, briefly sauté the garlic, remove from the fat, and set aside. Cut the meat into 2 cm cubes, coat in flour, add the remaining fat to the roasting pan, and brown the meat cubes. Pour in the wine, add the bouquet garni, and season with salt and pepper. Young wild boar will cook in 1.5 hours; older wild boar meat will take up to 3 hours. Remove the chestnuts from their shells, place in cold water, and bring to a boil. Boil for about 2 minutes, drain, and peel off the skins. Add to the meat about 45 minutes before the end of the cooking time. The chestnuts make the sauce creamy and do not need to be thickened.