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Butchers Stew (Veneto)



Variety meats- 2 pounds


Butter - 4 tbsps

Olive oil - 4 tbsps

Onion, finely chopped - 1

Garlic - 1 clove

Celery, finely chopped - 1 stalk

Carrots, finely chopped - 2

Dry white wine - 2/3 cup


Thyme- 1 sprig

Tomato paste, diluted with stock - 4 tsps/  2 cups


Use calf's heart, liver, lung and spleen in this recipe. Blanch them for 5 minutes in boiling salted water, drain and chop into small pieces.

Heat the butter and oil in a large pan, and gently saute the onion, garlic, celery and carrots until they begin to brown. Discard the garlic and add the meat and wine. Simmer until the wine has evaporated a little, season with salt and pepper, and add the thyme slowly until the sauce is reduced. Discard the thyme and serve the meat very hot in its sauce.

Serves 4-6.

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