Veal Chasseur

The term “chasseur or cacciatora” refers to a traditional garlic-based seasoning, with rosemary and vinegar. The cacciatora dishes are spread throughout Italy, with different variations, but especially in Rome, where  the recipe below is used to cook stewed lamb, chicken, rabbit and veal.


  • 800 g of veal stew
  • 3 garlic cloves
  • 4 tablespoons of extra virgin olive oil
  • 1 cup (120 ml) dry white wine
  • 2 tablespoons white vinegar
  • 1 sprig of rosemary
  • 2 bay leaves (or 2 sage leaves)
  • 1 stock cube (bouillon cube)


  1. In a saucepan heat the oil and let the garlic cloves cut in half soften
  2. Pour the stew and brown for 5 minutes over high heat, constantly stirring
  3. Add the wine and continue stirring for a few minutes
  4. Add 2 not very large bay leaves (if you prefer you can replace the bay with 2 sage leaves) and a stick (about 15 cm) of rosemary
  5. Season with salt, cover the pan and cook over low heat for 50 minutes
  6. When half cooked add a few tablespoons of boiling water flavored with half a stock cube
  7. Add the vinegar and cook for 15 minutes, until the sauce has become thick  and creamy
  8. Serve warm
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