An Authentic Central Italian Cacciatore

(serves 4)

1.5 kg of jointed poultry, rabbit or any game
2 tablespoons of oil
1 large onion, finely chopped
1 clove of garlic
1/2 cup dry white wine
1 tablespoon of fresh basil
1 teaspoon sugar
1 1/2 tablespoons of white wine vinegar
1 can peeled plum tomatoes, sieved
3 anchovy fillets
60g of whole black olives (pitted if preferred)
1 tablespoon of fresh Italian parsley, chopped

Fry the meat in the oil until golden all over, and place the fried meat in
an ovenproof dish. Pour off most of the pan juices, leaving a tablespoon or
so. Add the finely-chopped onion and crushed garlic and cook gently until
onion is transparent. Add the wine and the vinegar and boil to reduce by
half. Add the sieved tomatoes, basil and sugar and cook a minute. Pour
tomato mixture over meat and put into a moderate oven for an hour.
Meanwhile, soak the anchovy fillets five minutes and drain. Remove meat from
oven after cooking, and remove meat joints to the serving dish. Pour tomato
mixture into saucepan, boil and add chopped anchovy and olives, plus chopped
Italian parsley. Pour sauce over meat joints, then serve with chunks of
bread.