With the arrival of winter, when the days shorten and the cold sets in, Donkey Braised Meat becomes the ideal dish to warm the table. This rich and hearty main course is prepared with donkey meat, an ingredient that, although less common, offers an intense flavor and unmatched tenderness when cooked slowly. The cooking technique, which involves a long simmer over low heat, allows the meat to absorb all the aromas of the vegetables and lard, while the butter adds a note of richness that enhances the dish. The addition of tomato sauce and a bit of hot water helps create a thick and flavorful sauce, perfect for accompanying a side of mashed potatoes or polenta, making every meal a moment of pure satisfaction. Ideal for a family Sunday lunch, Donkey Braised Meat represents true comfort food that, with its intensity and enveloping aroma, invites sharing and enjoyment together.

Cut the garlic cloves into slivers and insert them into small slits made in the meat. In a pot, melt the butter and sauté the previously chopped vegetables along with the lard for a few minutes, then add the meat and sear it well, turning it often; moisten with a ladle of hot water in which the meat extract and tomato sauce have been dissolved. Cover the pot and, over very low heat, cook the meat, turning it occasionally and moistening it, when necessary, with a ladle of hot water. Halfway through cooking, season with salt and pepper to taste. To achieve an excellent braised dish, the flame must be kept very low and the meat should cook for at least four hours: the result will be tender, flavorful meat and a sauce as velvety as cream. It should be served cut into thick slices, sprinkled with its sauce; a good accompaniment is a fresh salad of red radicchio, lettuce, etc.