👨🍳 Instructions:
Prep mushrooms (if using): Soak in hot water and set aside.
Salt the meat and let rest for 20 minutes at room temp.
Brown the meat in batches in olive oil over medium-high heat. Set aside.
Sauté onions in the same pot, scraping up browned bits. Add garlic, cured meat, and mushrooms. Cook until fragrant.
Deglaze with wine and boil until reduced by half.
Add tomatoes, peppers, and spices. Stir well. Add stock if liquid is low.
Simmer covered on low heat until meat is tender:
Chicken: ~1 hour
Rabbit/Pheasant: ~90 minutes
Pork/Boar: ~2 hours
Venison/Beef: 2–3 hours
Finish with salt, pepper, and chopped parsley. Serve with mashed potatoes, rice, polenta, or crusty bread.
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