{Go wild!} Venison Bolognese with red wine and chocolate. The Bolo 2.0
L Recently we talked about roasted potatoes 2.0 - today it's about Bolo. Also 2.0. I find it super exciting, if you give well-known everyday recipes with something more unusual ingredients a new, exciting direction. My twist for the Bolognese comes through (attention, Tusch!): Hirsch. Does that sound exciting?
Wild is also really new in my kitchen. But the free life of the animals in the natural association and also the regionality are strong arguments to think about it as a meat consumer. Especially now in winter time this is a great alternative. Just google for good game dealers in your area and let yourself be surprised what all this is.
But back to the recipe of the Bolo. The lean venison is - as we beef in the standard version - roasted as a hack and then schmurgelt a little while with spices and vegetables in red wine. Incidentally, the hack can be easily made in 20 seconds in a food processor (aka food processor) or in a lightning hacker. Alternatively, the whole thing but also with a little time and a sharp knife. To make the sauce wonderfully aromatic and round, add a spoonful of unsweetened chocolate. Do not worry: you will not taste the chocolate note very much - but it will provide you with an extra helping of deep, wintery aroma.
Let the stag-bolo simmer and enjoy itself for one or two hours on a low flame ever the upturned scent that runs through the apartment ... Then quickly cook a few long noodles al dente and off you go with the deer bolo with red wine and chocolate. Of course, Parmesan does not harm never - it's clear, ne.
Have it! ღ
And here comes the recipe for Bolo 2.0 - deer bolognese with red wine and chocolate
500 g stag goulash off the shoulder
3 tablespoons olive oil or clarified butter
2 medium onions, chopped
1 teaspoon salt
2 teaspoons wild spice, ground
3 tbsp. Tomato paste
1 bunch of soup vegetables (carrots, leeks, celery)
300 ml of strong red wine
25 g of good dark chocolate (70%), grated
or ng> 1 large cocoa powder unsweetened
1/2 teaspoon dried rosemary
1/4 liter of water
salt & pepper
500 g long noodles of your choice
Hirschgulasch in the food processor with the big knife in 10 seconds to mince process. (Alternatively, do it with a sharp knife and a little patience by hand.)
Fry the stag in a large saucepan in olive oil with the chopped onions until the hack is crumbly. Stir in salt, wild seasoning and tomato puree and fry for 5 minutes.
Clean 1 bunch of soup vegetables (carrots, leeks, celery), cut into coarse cubes and finely chop in the food processor. Add the vegetables to the minced meat, pour in 300 ml of red wine and simmer over high heat until the wine has evaporated.
Stir in chocolate or cocoa powder and rosemary and pour in the water. Let simmer for 1-2 hours on low heat. If the sauce is too dry, stir in a small sip of water. Finally, possibly.
