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Second course:


Stracotto d’asino (Donkey stew)


1 kg donkey meat
2 onions
2 bay leaves
2 juniper berries
2 tablespoons tomato sauce
extra-virgin olive oil, as needed
2 garlic cloves
½ lt red wine
salt, pepper


Cut the meat into chunks.  Slice the garlic lengthwise, make some small incisions in the meat with a sharp knife and insert the garlic.  Put the butter and the vegetables, which have been previously chopped together with the lard, into a saucepan and sauté for a few minutes.  Then add the meat and brown it, turning it over frequently.  Douse with a few ladlefuls of stock, made with a stock cube and tomato sauce.
Cover the saucepan and cook the meat over a very low heat, turning it from time to time and adding a few ladlefuls of stock whenever necessary, until it is completely cooked.  Halfway through the cooking, season with salt and pepper.  In order to obtain an excellent ‘stracotto’, the heat must be very low and the meat should be cooked for at least four hours.


Wine pairing: Alto Mincio IGT Carmenère


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