Arrosto misto di Selvaggina

• Posted by Alfredo Josef Honegger Rev. DD PhD August 26, 2011 - #selvaggina  #savage meat  #hunter  #deer  #boar  - 668 views

  Hunter’s Catch

  for 4 persons

   

  Ingredients

  1.5kg meat (loins from deer, boar, elk, quartered and 2 duck or partridges and pheasants legs) or any kind of lean savage meat

  80ml extra virgin olive oil

  60g butter or 40g butter and 20g boar lard

  2 celery stalks, cut into 2cm lengths

  2 large carrots, cut into 2cm lengths

  1 large onion cut into 8 pieces

  4-6 potatoes, peeled and quartered

  6-8 garlic cloves, lightly crushed

  2 springs of rosemary, broken

  5 bay leaves

  150ml dry white wine

  200ml chicken stock

  salt and ground pepper

  
  

  Preparation

  1. Heat oil, butter and lard (if using) together in a large saucepan over a medium heat. When hot, add all the different meats together and fry for 30 minutes or until well browned, turning the joints only once during the cooking time.
  2. Next add the celery, carrots, onion, garlic, rosemary and bay leaves and fry until golden. Pour in the wine and enough stock to almost cover the meat. Put the lid on askew to allow some steam to escape, and simmer for about 1½ hours, until the liquid has almost disappeared. Halfway through the cooking time, add the potatoes.
  3. The liquid should reduce down to a sticky consistency and the meat and potatoes should be well cooked and browned all over. If the liquid disappears before the meat is cooked, add extra stock; conversely if there is too much liquid when the meat is cooked, remove the lid and boil hard to reduce the amount.