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Cacciagione in Umido Cacciagione in Umido: A Hearty Italian Stew

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.
    Cacciagione in Umido Cacciagione in Umido: A Hearty Italian Stew
Keyword Cacciagione in Umido, Zuppa