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Mouflon stew

Difficulty: Hard Doses: for 4 people

1 kg of mouflon pulp,

4 tablespoons olive oil,

2 cloves of garlic,

1 sprig of laurel,

2 onions,

2 tablespoons vegetable broth,




The stew is a recipe of common use in almost all families. Much rarer is the choice of meat. Originating from Sardinia, the mouflon has been present and acclimatised in the Pordenone area for several decades and is also used in the area of Tremonti in the packaging of a product typical of that area which is the Pitina.

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