Arrosto misto (Pot roast hunter's catch)

18 February 2010
Arrosto misto (Pot roast hunter's catch)

This recipe for Arrosto misto (Pot roast hunter's catch) is taken from" target="_blank" rel="noreferrer">The Italian Cookery Course by Katie Caldesi.

(Serves six)

  • 100ml extra virgin olive oil
  • 150g butter (or 75g butter and 75g lardo, cut into 3cm pieces)
  • 1.5kg meat (eg, 1 rabbit or chicken jointed into 8 pieces, 2 duck legs and 400g pork loin, quartered)
  • 2 celery stalks, cut to 2cm lengths
  • 2 large carrots, cut to 2.5cm lengths
  • 1 large white or red onion, cut into 8 pieces
  • 4 garlic cloves, lightly crushed
  • 2 sprigs of rosemary, cut into pieces
  • 5 bay leaves
  • 100ml white wine
  • 200-300ml chicken stock
  • 2 large potatoes, peeled and quartered


Heat the oil, butter and lardo (if using) together in a large saucepan over a medium heat. When hot, add all the different meats together and fry for about 30 minutes or until well browned, turning the joints only once during the cooking time.

Next, add the celery, carrots, onion, garlic, rosemary and bay leaves and fry until golden. Pour in the wine and enough stock to almost cover the meat. Put the lid on askew to allow some steam to escape, and simmer for about one-and-a-half hours, until the liquid has almost disappeared. Halfway through the cooking time, add the potatoes.

The liquid should reduce down to a sticky consistency and the meat and potatoes should be well cooked and browned all over. If the liquid disappears before the meat is cooked, add extra stock. Conversely, if there is too much liquid when the meat is cooked, remove the lid and boil hard to reduce the amount.

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