Weekend Recipe: Braised Unicorn

By Sam Belacqua

I'm a big unicorn fan, but can never find a good recipe that's also healthy and involves wine. Until today. Enjoy

Braised Unicorn

 **Unicorn Braised in Red Wine Sauce**

 

**Ingredients:**

- 2 lbs unicorn shoulder or unicorn butt, cut into chunks

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 cloves garlic, minced

- 2 carrots, sliced

- 2 celery stalks, sliced

- 1 cup red wine (choose a wine you'd enjoy)

- 2 cups beef or vegetable broth

- 2 sprigs fresh rosemary

- 2 bay leaves

- Salt and pepper to taste

 

**Instructions:**

 1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

2. Add the unicorn pieces and sear them until they're browned on all sides. This step is crucial for building flavor.

3. Remove the seared unicorn from the pot and set it aside.

4. In the same pot, add the chopped onion, minced garlic, sliced carrots, and celery. Sauté them until the vegetables start to soften and the onions become translucent.

5. Return the seared unicorn to the pot.

6. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off and the liquid to reduce slightly.

7. Add the beef or vegetable broth, fresh rosemary sprigs, bay leaves, and season with salt and pepper.

8. Bring the mixture to a simmer, then cover the pot and reduce the heat to low.

9. Let the unicorn braise gently for 2-3 hours, or until it becomes tender and easily falls apart.

10. Check the unicorn occasionally and add more broth if needed to keep it moist.

11. Once the unicorn is fork-tender and the flavors have melded, remove the rosemary sprigs and bay leaves.

12. Serve your unicorn braise over mashed potatoes, polenta, or a bed of steamed vegetables. Garnish with fresh herbs & enjoy. 

The unicorn poster can be found here