I heat the olive oil in a cast iron roaster and fry the pieces of meat in it. After that, finely chopped onions are added and stewed until translucent. I deglaze with semi-dry white wine.
Heat up the sauce again and cook it a little, season it and fill it with a spoon into clean screw jars and seal them. This way the ragout will keep in the fridge for at least a week.
Related Recipes:
Braised Olive ChickenCut the chicken into pieces with a kitchen knife. Pluck the thyme leaves. Chop the sage and garlic. Mix half...
Roast Leg of Goat Lamb Grandma StyleMarinade: Prepare a marinade from garlic cloves, tarragon, Weissherbst and lovage. Put the leg of lamb in a...
Ribs with Apple Whiskey Glaze*.*Brown Sugar and Bourbon Ribs For the sauce to coat: stir through all ingredients. For the Ribs: mix the first...
Rabbit Ligurian Style – Coniglio Alla LigureRabbit: Brush the rabbit cut into portion pieces with 2 tbsp olive oil, then season with salt and season with...
Braised Beef with Red Wine OnionsRemove fat and tendons from the meat and season with salt. Remove the skin from the shallots and garlic, clean...
Roasted PigeonFor the confit, peel the peppers. Boil peeled bell pepper cubes, onion pieces and garlic for 10 min in salted...
Leg of Rabbit Braised in Vanilla with Chili Roast AppleSeason the rabbit leg with salt, season with pepper and sear on both sides in the frying pan. Cut the onion in...
Schupfnudel VariationsA great pasta dish for any occasion: Basic recipe: Remove the skin from the potatoes and cook them in salted...
Brown Force Sauce – Demi-GlaceThe brown sauce is a basic sauce. For certain preparations, using flavoring ingredients, a whole range of...
Rabbit Alla RenardoCarve the rabbit into 8 to 10 pieces, rinse and dry well with kitchen paper. Season the pieces all over with...