Recipe: Wild Boar/Chestnut Stew

                                                                                                             Cignale cù e castagne


1.5kg wild boar (boneless)                                                                                   10730871_748250548576905_8953035306130183857_n

1 litre of red wine

1 onion

100g carrots

3 garlic cloves

1 bouquet garni

1dl olive oil (or 100g of lard)

50g flour

6cl eau-de-vie

1kg chestnuts                                                                                                                                         Wild boar recipe C&L Corse

1 sprig of fennel

Salt, ground pepper





Cut the meat into pieces (around 50g). Peel the carrots and onions, add the chopped garlic and bouquet garni to make an aromatic garnish. Place in a bowl, salt and pepper and leave to marinate for 24h, with wine and eau-de-vie.

Remove the meat and trimmings, and strain. In a casserole dish, heat the oil and fry the pieces of wild boar. Add the garnish and allow to sweat. Next step is to moisten with the marinade, which has been previously filtered, adding garlic, bouquet garni and eau-de-vie. Salt and pepper. Now cook slowly for 2h, covering and keeping an eye on having to add some water, if necessary. Adjust seasoning too.

Cook the chestnuts in salted water with the fennel, for around 30min; peel and add to the stew. Allow to simmer for 10-15min, serve piping hot.

Tip: In order to peel your chestnuts more easily, put them in the micro-wave for 1min, in small quantities and in a closed plastic container.

Bon appetitu !

Source: Contes & Légendes Corse
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