Cacciagione in Umido: A Hearty Italian Stew

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Cacciagione in Umido

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Course Soup

Cuisine Italian

Equipment

• Equipment Needed
• Large heavy-bottomed pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons

Ingredients

  

• Ingredients
• 2 pounds wild game meat such as venison, rabbit, or wild boar, cut into chunks
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 garlic cloves minced
• 2 carrots sliced
• 2 stalks celery chopped
• 1 red bell pepper chopped
• 2 cups mushrooms sliced
• 1 cup red wine optional; can substitute with broth
• 2 cups chicken or vegetable broth
• 1 can 14 oz diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• Method
• Prepare the Ingredients: Start by cutting your wild game meat into bite-sized chunks. Chop the onion, garlic, carrots, celery, and red bell pepper. Slice the mushrooms and have all your ingredients ready.
• Sear the Meat: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the wild game meat and sear it on all sides until browned, about 5-7 minutes. This step adds depth of flavor to the stew.
• Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-5 minutes. Then, add the carrots, celery, red bell pepper, and mushrooms. Cook for another 5-7 minutes, stirring occasionally.
• Deglaze the Pot: If using red wine, pour it into the pot now, scraping the bottom to release any flavorful bits stuck to the pot. Let it simmer for a couple of minutes to reduce slightly.
• Add Remaining Ingredients: Stir in the broth, diced tomatoes, tomato paste, bay leaf, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
• Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors meld together. If the stew gets too thick, add a bit more broth.
• Final Touches: After cooking, remove the bay leaf. Adjust seasoning as needed. Let the stew sit for about 30 minutes; this resting time allows the flavors to develop further.
• Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy it with crusty bread or over a bed of polenta or mashed potatoes for a complete meal.
• Variations
• Vegetarian Version: Substitute the wild game meat with hearty vegetables like eggplant, zucchini, and chickpeas, along with a robust vegetable broth.
• Different Meats: Feel free to experiment with different types of game meat or even beef or lamb if you prefer something more familiar.
• Spicy Kick: Add some crushed red pepper flakes for a spicy version or serve with a side of spicy salsa.
  

Keyword Cacciagione in Umido, Zuppa

Cacciagione in Umido, or wild game stew, is a traditional Italian dish that highlights the rich flavors of various meats, often including venison, wild boar, or rabbit, slow-cooked with vegetables and aromatic herbs. This comforting stew is perfect for a cozy family dinner or a special occasion. Let me show you how I make this delicious dish, drawing on my own personal experience to ensure it turns out just right.

Notes on What to Expect

You can expect a hearty and flavorful stew with tender chunks of meat and a rich, savory broth. The longer it simmers, the better it will taste, as the flavors deepen and intensify. This dish is perfect for warming up on a chilly day.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 2 to 3 hours
• Time to Stand: 30 minutes
• Total Time: Approximately 4 hours
• Ease of Cooking: Moderate
• Servings: 6
• Calories: Approximately 350 per serving
• Cost of Ingredients: $20-$30 (varies by location and meat choice)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Cacciagione in Umido here.

Ingredients

• 2 pounds wild game meat (such as venison, rabbit, or wild boar, cut into chunks)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 cups mushrooms, sliced
• 1 cup red wine (optional; can substitute with broth)
• 2 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes (with juice)
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Cacciagione in Umido here.

Method

1. Prepare the Ingredients: Start by cutting your wild game meat into bite-sized chunks. Chop the onion, garlic, carrots, celery, and red bell pepper. Slice the mushrooms and have all your ingredients ready.
2. Sear the Meat: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the wild game meat and sear it on all sides until browned, about 5-7 minutes. This step adds depth of flavor to the stew.
3. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-5 minutes. Then, add the carrots, celery, red bell pepper, and mushrooms. Cook for another 5-7 minutes, stirring occasionally.
4. Deglaze the Pot: If using red wine, pour it into the pot now, scraping the bottom to release any flavorful bits stuck to the pot. Let it simmer for a couple of minutes to reduce slightly.
5. Add Remaining Ingredients: Stir in the broth, diced tomatoes, tomato paste, bay leaf, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
6. Simmer the Stew: Reduce the heat to low and cover the pot. Let the stew simmer for 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors meld together. If the stew gets too thick, add a bit more broth.
7. Final Touches: After cooking, remove the bay leaf. Adjust seasoning as needed. Let the stew sit for about 30 minutes; this resting time allows the flavors to develop further.
8. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy it with crusty bread or over a bed of polenta or mashed potatoes for a complete meal.

Variations

• Vegetarian Version: Substitute the wild game meat with hearty vegetables like eggplant, zucchini, and chickpeas, along with a robust vegetable broth.
• Different Meats: Feel free to experiment with different types of game meat or even beef or lamb if you prefer something more familiar.
• Spicy Kick: Add some crushed red pepper flakes for a spicy version or serve with a side of spicy salsa.

Tips and Substitutions

• Broth: If you don’t have chicken broth, vegetable broth works just as well.
• Wine: If you prefer to avoid alcohol, simply skip the wine and use more broth instead.
• Cooking Method: This dish can also be prepared in a slow cooker. Brown the meat and sauté the vegetables in a skillet first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Cacciagione in Umido here.

Nutritional Information Per Serving

• Calories: 350
• Protein: 40g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 4g

I hope this guide has made making Cacciagione in Umido seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!