Mixed Meat Stew

Ingredients

• 250 g veal (from the hip)
• 250 g pork
• 0.5 chicken (pre-cooked)
• 0.5 rabbit (pre-cooked)
• 250 g lamb shoulder
• 1 pigeon (pre-cooked)
• 1 onion
• 1 stalk Celery
• 1 Carrot
• 1 chili pepper
• 2 tbsp parsley
• 600 g peeled tomatoes (canned)
• 7 tbsp olive oil
• 200 ml white wine
• 250 ml broth
• Salt

Instructions

1. 1.

   Wash the meat, pat dry and cut into not-too-large pieces. Cut the poultry similarly.

2. 2.

   Peel the onion, wash the celery, peel the carrot and finely chop everything. Crush the chili pepper in a mortar.

3. 3.

   Drain the tomatoes and roughly dice the flesh.

4. 4.

   Heat olive oil in a large pot and brown the meat pieces in batches. Finally add onion, celery, carrot, chili and parsley and sauté briefly.

5. 5.

   Deglaze with wine. Once it evaporates, add tomatoes and some hot broth, season with salt. The meat should be almost covered by liquid.

6. 6.

   Reduce heat and simmer covered over low heat for about 1½ hours. Replenish with hot broth if too much liquid has evaporated. In the end the meat should be tender but not overcooked.

7. 7.

   Before serving toast bread slices, place them in a large serving bowl and spread the stewed meat with sauce over them. Let rest a few minutes so the bread can absorb the sauce fully.