Ingredients
- wild boar pulp (thigh), in morsels, 1,100 kg
- 500 g milk
- 400 g chestnuts, blanched and peeled
- 100 g liquid cream
- sage
- onion
- laurel
- nutmeg
- flour
- butter
- dry white wine
- olive oil
- salt
- pepper
To prepare the milk boar stew with chestnuts, marinate the wild boar morsels for one night with white wine, sage and bay leaf; then drain them from the marinade, lightly flour them and brown them over high heat in a drizzle of hot oil so that they take on color. Separately, in a saucepan, fry the chopped onion in a knob of butter, add the browned morsels, season them over high heat, add salt, pepper, add the milk, nutmeg, sage, cover, reduce the heat and let it simmer slowly for an hour and 15 ', then put the chestnuts and continue cooking for another 30'. Finally, season with salt, pepper and mix the sauce with the cream. Serve the stew hot and, if you like, accompany it with polenta taragna, or white.
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