Mallard with Sausage and Chestnut Stew

Name: Mallard with Sausage and Chestnut Stew
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; 1 bouquet garni of parsley, thyme, and a bay leaf; 1 large spicy sausage, sliced; 20 chestnuts, shelled; salt and pepper; 1½ cups (½ bottle) red wine; 1¼ cups stock; 1 bouquet garni of parsley, thyme, and a bay leaf; 1 bouquet garni of parsley, thyme, and a bay leaf; 3 mallard, cut in pieces; 1 onion, coarsely chopped; 1 large carrot, sliced; 2 cloves garlic, crushed; 4 ounces salt pork, finely chopped (about ½ cup); ¼ cup (½ stick) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is an adaptation of a Roman dish from Apicius’s cookery book from the first century A.D. I am a fan of the author, for when he was down to his last million sesterces (which he considered the price of a good party) he killed himself so that the money would pay for his wake! Now that’s what I call a real hedonist.

Ingredients

Europe
Italy
Rome
Autumn
Mediterranean
Winter

Ingredients

Method