Game Cookery
Oct 28, 2020
2 minutes
Meat with meat sauce sounds a little left field. While a stew is essentially the same thing, the concept of serving a ragu-style braise with a roast is unsettling.
This recipe originated from northern Italy. It is a sweet-sour concoction of sautéed chicken livers to serve with gamebirds, including guinea fowl.
I found the recipe in a book by
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