Braised Meat with Vegetables

Ingredients

• 1 chicken
• 2 rabbit legs
• 1 pigeon
• 400 g veal (e.g., shoulder or hip)
• 400 g lamb (e.g., neck or shoulder)
• 2 onions
• 2 Garlic cloves
• 2 stalks celery
• 2 carrots
• 1 chili pepper
• olive oil (for frying)
• 250 ml dry white wine
• Salt
• pepper (ground)
• 500 g peeled tomatoes (canned)
• 2 tbsp freshly chopped parsley
• Lemon juice

Instructions

1. 1.

   Wash and pat the meat dry. Cut the chicken into eight pieces. Halve each rabbit leg and quarter the pigeon. Dice the veal and lamb.

2. 2.

   Peel or trim the onions, garlic, celery, and carrots, then dice them finely. Wash, trim, and finely chop the chili pepper. Brown portions of meat in hot oil in a large pot, then remove. In 2 tbsp oil sauté the prepared onions, garlic, celery, carrots, and chili briefly, deglaze with wine. Arrange the meat and poultry on the vegetables, season with salt and pepper, add some stock and tomatoes. Cover and simmer gently over low heat for 70–80 minutes, stirring occasionally and adding more stock if needed. Finally sprinkle with parsley and adjust seasoning with salt, pepper, and lemon juice before serving.

3. 3.

   Serve with toasted white bread as desired.