Beef Brisket and Venison Stufato

This slow-cooked beef brisket and venison stufato with Chianti, baby onions, and new potatoes in a dough bowl with crispy scamorza and sage is a masterpiece of flavors and textures. The tender meats, hearty vegetables, and rich Chianti wine create a stew that’s both comforting and indulgent. The crispy dough bowl with melted scamorza and fragrant sage takes this dish to a whole new level. Serve it to your guests, and they’ll be impressed by the depth of flavor and the beautiful presentation. Enjoy this culinary journey into Italian-inspired comfort food!

Serves 6.

Ingredients:

For the Stufato:

• 1.5 pounds (680g) beef brisket, cut into bite-sized pieces
• 1.5 pounds (680g) venison, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 cups Chianti wine
• 4 cups beef broth
• 1 pound (450g) new potatoes, halved
• 1 pound (450g) baby onions, peeled
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour for dredging
• Fresh parsley, chopped (for garnish)

For the Dough Bowl:

• Store-bought pizza dough or homemade dough
• 8-10 slices of scamorza cheese
• Fresh sage leaves
• Olive oil for brushing

Instructions:

Preparing the Stufato:

1. Season the beef brisket and venison pieces with salt and black pepper, then dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the meat in batches and brown it on all sides, then remove it and set it aside.
3. In the same pot, add the chopped onions and minced garlic. Sauté for a few minutes until they become fragrant and translucent.
4. Pour in the Chianti wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 5 minutes to reduce slightly.
5. Return the browned meat to the pot and add the beef broth, diced tomatoes, bay leaves, and dried thyme. Stir to combine.
6. Add the new potatoes, baby onions, sliced carrots, and celery to the pot. Season with salt and black pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 2-3 hours or until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking and add more broth or water if needed.

Preparing the Dough Bowl:

8. While the stufato is simmering, prepare the dough bowl. Roll out the pizza dough on a lightly floured surface into a circle large enough to cover the top of your pot. It should be about 1/4 inch thick.
9. Carefully place the dough over the simmering stufato, allowing it to drape over the edges of the pot.
10. Place the scamorza cheese slices on top of the dough. Then, tuck fresh sage leaves between the cheese slices.
11. Brush the exposed dough with olive oil to help it brown and become crispy.
12. Cover the pot and let it continue to simmer for an additional 20-30 minutes, or until the dough is golden brown and cooked through.

Serving:

13. Once the dough is crispy and golden, remove the pot from the heat. Carefully cut into the dough to create portions, and make sure each serving has a portion of the crispy scamorza and sage.
14. Garnish the stufato with fresh chopped parsley before serving.