Donkey Stew is a typical dish of Tuscan tradition, prepared with donkey meat slowly cooked with butter, lard, onion, celery, carrot, garlic, tomato sauce, and meat extract. The long cooking time makes the meat soft and succulent, while the ingredients flavor the sauce, creating a unique and irresistible combination of flavors. This dish is ideal for enjoying during cold winter days, accompanied by delicious polenta.
Cut the garlic cloves into slivers and insert them into small cuts made in the meat
In a pot, melt the butter and sauté the chopped vegetables along with the lard for a few minutes, then add the meat and brown it well, turning it often; moisten with a ladle of hot water in which the meat extract and tomato sauce have been dissolved
Cover the pot and cook the meat over very low heat, turning it from time to time and moistening it when necessary with a ladle of hot water
Halfway through cooking, season with salt and pepper to taste
To achieve an excellent stew, the flame must be very low and the meat should remain on the heat for at least four hours: as a result, you will have tender, tasty meat and a sauce velvety like cream
It should be served cut into thick slices sprinkled with its sauce; a good accompaniment is fresh salad vegetables such as red chicory, lettuce, etc.
Frying Pan
Saucepan
Knife
Store in the refrigerator for a maximum of 3 days.
Donkey Stew is a traditional dish of Tuscan cuisine, has an intense flavor, and goes perfectly with polenta.
Italy, Toscana
| Energy (kcal) | 82.1 |
| Carbohydrates (g) | 0.82 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 8.29 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 0.92 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.06 |
