• 500gms capretto, cut into small pieces
  • 25gms butter
  • 1 large onion
  • 250gms mushrooms
  • 25gms flour
  • 500mls stock or water
  • 4 rashers bacon
  • 1 teaspn peppercorns
  • 1 teaspn Allspice powder
  • Fry the meat in butter until slightly brown. Remove from pan. Dice bacon rashers and fry with the sliced onion and mushrooms, adding a little more butter if necessary.Add the flour and cook until brown.
    Add stock or water and bring to the boil stirring constantly.Place the meat in a casserole dish and add the sauce. Put the peppercorns and Allspice into a muslin bag and place in casserole. Cook slowly in a pre-heated oven at 160C for 2 hours. Remove spice bag and serve. Optional: A glass of red wine can be added to the stock before cooking if desired.