Post by braided-rug on Nov 17, 2007 14:06:28 GMT 10
Nine Meat Stew
A web-exclusive recipe from Italian Cooking and Living
For the marinade:
* 3 cups red wine
* 3/4 cup red wine vinegar
* 2 garlic cloves, crushed
* 1 onion, sliced
* 1 carrot, minced
* 2 tablespoons minced Italian parsley
* 20 juniper berries
* 6 bay leaves
* 1 teaspoon white peppercorns
* 1 teaspoon freshly grated ginger
For the stew:
* 2 and 1/4 pounds meat total (guinea hen, chicken, duck, goose, rabbit, lamb, beef, pork, and venison)
* 1/2 cup extra-virgin olive oil
* 2 purple onions, minced
* 2 garlic cloves, minced
* 1/2 pound mushrooms, trimmed and quartered
* 2 garlic cloves, crushed
* 2 tablespoons minced Italian parsley
* 1 cup chicken broth
* 1 teaspoon anchovy paste
* salt
* 16 prunes
* 6 round loaves Tuscan bread, hollowed out (about 7" in diameter)
Make the marinade: Combine all the ingredients in a pan. Bring to a boil and let cool.
Make the stew: Add the meats to the marinade and set aside in the refrigerator for 24 to 36 hours. Drain, reserving the marinade, and cut into 1" cubes.
Heat 2 tablespoons of the olive oil in a skillet; add the onions and garlic, and cook until wilted. Brown all the meats separately in 1/4 cup of the olive oil in another pan, one by one; add the meats to the onions in the following order: guinea hen, venison, duck, goose, rabbit, lamb, beef, pork, and chicken, cooking each for a few minutes before adding the next.
In another pan, heat the remaining olive oil. Add the mushrooms, crushed garlic, and parsley, and cook until tender; discard the crushed garlic. Stir in the broth, anchovy paste, and salt, and cook until reduced. Stir into the meat stew along with the reserved marinade.
Meanwhile, cook the prunes in water to cover for 10 minutes; drain and stir into the meat stew. Cook until the meats are tender, adjust the salt and serve hot, in the hollowed-out loaves of bread. Serves 6
www.italiancookingandliving.com/recipes/archive/3004-Nine-Meat-Stew,cs=,cc=13,ps=,pt=nc,.html
A web-exclusive recipe from Italian Cooking and Living
For the marinade:
* 3 cups red wine
* 3/4 cup red wine vinegar
* 2 garlic cloves, crushed
* 1 onion, sliced
* 1 carrot, minced
* 2 tablespoons minced Italian parsley
* 20 juniper berries
* 6 bay leaves
* 1 teaspoon white peppercorns
* 1 teaspoon freshly grated ginger
For the stew:
* 2 and 1/4 pounds meat total (guinea hen, chicken, duck, goose, rabbit, lamb, beef, pork, and venison)
* 1/2 cup extra-virgin olive oil
* 2 purple onions, minced
* 2 garlic cloves, minced
* 1/2 pound mushrooms, trimmed and quartered
* 2 garlic cloves, crushed
* 2 tablespoons minced Italian parsley
* 1 cup chicken broth
* 1 teaspoon anchovy paste
* salt
* 16 prunes
* 6 round loaves Tuscan bread, hollowed out (about 7" in diameter)
Make the marinade: Combine all the ingredients in a pan. Bring to a boil and let cool.
Make the stew: Add the meats to the marinade and set aside in the refrigerator for 24 to 36 hours. Drain, reserving the marinade, and cut into 1" cubes.
Heat 2 tablespoons of the olive oil in a skillet; add the onions and garlic, and cook until wilted. Brown all the meats separately in 1/4 cup of the olive oil in another pan, one by one; add the meats to the onions in the following order: guinea hen, venison, duck, goose, rabbit, lamb, beef, pork, and chicken, cooking each for a few minutes before adding the next.
In another pan, heat the remaining olive oil. Add the mushrooms, crushed garlic, and parsley, and cook until tender; discard the crushed garlic. Stir in the broth, anchovy paste, and salt, and cook until reduced. Stir into the meat stew along with the reserved marinade.
Meanwhile, cook the prunes in water to cover for 10 minutes; drain and stir into the meat stew. Cook until the meats are tender, adjust the salt and serve hot, in the hollowed-out loaves of bread. Serves 6
www.italiancookingandliving.com/recipes/archive/3004-Nine-Meat-Stew,cs=,cc=13,ps=,pt=nc,.html