Florence style carne rouge using deer and wild hog
It is going to take a while to get all this up. I have the pics saved on this computer so I will post them followed by the recipe.
This is the trinity sauté
The chicken legs washed and skin on go into the mix.
After the legs cook removing the meat from the bone is easy. You remove the bones and skin from the mix.
The finished product ready to go in lasagna or to stuff manicotti.
We tried this and it is out of this world. Strange combination of ingredients but they melt together in perfection.
Florence style Buffalo, Pork and Chicken
Pasta sauce
Ingredients
1. 1 lbs ground water buffalo (beef or deer can be substituted)
2. 1 lbs pork sausage preferably from a wild hog
3. 5 slices of bacon
4. 4 chicken legs (drumsticks)
5. 1 clove of garlic minced
6. 1 cup diced carrots
7. 1 cup diced celery
8. 1 large red onion cut in ¾” pieces
9. ¼ cup olive oil
10. 16oz tomato sauce
11. 12oz (1 canned) Dr. Pepper
12. 3 bay leaves
13. 1 table spoon oregano
14. 1 tablespoon sweet basil (semi dried preferred)
15. 1 tablespoon thyme
16. 1 tablespoon salt (preferable sea salt)
17. Water
Read all instructions before beginning.
Start by browning the ground buffalo and sausage in a cast iron Dutch oven. After the meat is browned drain off excess fat and rinse the meat off in a colander. After it is rinsed return it to the Dutch oven. Add the Dr. Pepper, tomato sauce and the salt, oregano, thyme and basil. Mix well. Cover the mixture with the lid and keep it at a low simmer stirring occasionally. While this is browning, start frying bacon till it is crispy. Remove bacon from the skillet and break it up. Put the bacon pieces in the ground meat that is mixed. Dump a ¼ cup olive oil in the skillet that contains the bacon grease. Add the garlic to the oil followed by the onion, carrot and celery. Sauté until the onion begins to become transparent. Drain off half oil and add the vegetables to the meat mixture. Allow the mix to simmer for one hour stirring every 15 minutes. All a small amount of water if necessary to keep it from scorching. Rinse the chicken legs off and place them completely in the meat mix. Allow then to cook for 50 minutes. At the end of 50 minutes remove the legs from the mix. Remove the meat from the bone and place it back in the meat mix and stir the mix well. Allow the whole mix to simmer for another 20 minutes. Serve over your favorite pasta. This mix will also serve well when used in lasagna or to stuff manicotti.