Game Bird Cacciatore
(ref: Joy of Cooking, p 597) but modified by Joe
Game Birds - "HUNTER'S STYLE" Rabbit may be used also
Cook a day ahead (Optional)
Cut birds into 1" to 2" pieces. Discard backs. Soak 48 hrs in light brine solution (1-teaspoon salt in one qt. of water).
Rinse and dry 4 pounds of parts and season with salt & black pepper.
3+ tablespoons olive oil into skillet over medium heat
Brown meat pieces on all sides in small batches and remove as done.
When all pieces are removed, add under medium heat:
1 cup chopped onions
1 bay leaf
1.5 teaspoons of chopped fresh rosemary (or 1/2 dried)
1 teaspoon chopped fresh sage leaves (or 1/2 dried)
Cook until onions are golden brown, then
add large clove garlic, chopped; cook 30 seconds; return meat to skillet and pour in 1/2 cup dry red wine.
Cook over med-high heat until all the wine is evaporated, turning meat and scraping up the browned bits on the bottom with a wooden spoon.
Add:
8 ounces Ragu Traditional Sauce
3/4 cup chicken stock.
Reduce heat to low, cover; simmer for 2+ hours until meat starts to separate from bone.
End of day one (optional)
Reheat slowly
Add 8 ounces mushrooms, sliced (cook fresh mushrooms first)
Cook covered for up to one hour, uncover and boil to thick sauce under high heat.
Serve over Polenta. With Italian Salad and Chianti.
|
