Hunter’s stew


  • 1 ½ pounds veal tips
  • 1 pound boneless chicken thighs
  • 4 sweet fennel sausages
  • 2 pieces of rolled beef braciole
  • 1 quart of beef stock
  • 1 can plum tomatoes
  • 1 tablespoon of veal demi-glaze
  • 1 tablespoon of sherry
  • 3/4 bottle dry red wine
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 box frozen pearl onions
  • 2 boxes of mixed mushrooms
  • 1 bag small carrots
  • 2 teaspoons of oregano
  • 1 shallot
  • Salt and pepper
  • 1 ½ cups of flour
  • 2 garlic cloves


  1. Cut up chicken into small pieces. Season veal and chicken with salt and pepper.
  2. Add salt and pepper to flour and 1 teaspoon of oregano. Mix.
  3. Coat chicken and veal tips with flour.  Shake off excess.
  4. Saute chicken and veal tips quickly in a pan and set aside when browned on each side.
  5. Sauté beef braciole and sausages and set aside (around two to three minutes).
  6. Sauté chopped shallot quickly and add wine.
  7. Reduce wine three minutes, then add sherry and 1 teaspoon oregano.
  8. Add tomatoes, beef broth, veal stock concentrate, lemon zest, lemon juice, carrots,
    onions and garlic.
  9. Mix in chicken, veal, sausages and beef braciole. Stir.
  10. Add salt and pepper to taste and simmer stew for at least an hour.
  11. Mix in mushrooms and cook an additional 15 minutes.
  12. Serve over rice or noodles.
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