- 1 haunch of boar 2kg.
- 10 sprigs of parsley.
- 1 large onion.
- 2 bay leaves.
- 2 sprigs of thyme.
- 1 bottle of wine from Corbières.
- 1 tablespoon flour.
- 15 cl cream.
- 1 tablespoon olive oil.
- salt and pepper.
PrÃ © paration of the recipe::. In order to make this recipe, use a cast iron casserole baking .
Make PRA © Preheat the oven to 180Â ° C (. thermostat 6) .
Brown the venison in the pan with oil Dâ € ™ € ™ olive .
When well © gilded, the arrÃªter cooking .
around the haunch Lâ € ™ Ã © Minca © onion, the finely cut parsley ©, bay leaf and thyme .
salt and pepper © totalità then add the wine bottle .
Bake the casserole closed © e in the oven .
Every hour, open the casserole and return the haunch dÃ © delicately .
After 5 pm, if the meat is very tender dÃ © already, arrÃªter the oven and let the casserole in for another 2 hours. continue cooking slowly while the oven cool .
When serving at table, remove the haunch of the casserole with PRA © venance (you can use a pallet or at large© cumoire) and place in a serving dish PRA © alablement heated .. ©
. DÃ ©
layer spoon flour in half a glass Dâ € ™ water .
. < br /> Put the pan back on the heat, add the cream fraÃ®che then flour © dÃ © e .. Laya
Whisk sauce until € ™ Ã © thickening .. < br />
Coat the meat sauce and serve as soon .
Notes: More meat is cooked, the more it melts in the mouth. That's why cooking is so longue.On can also cook 4-5 hours the night before and 2-3 hours on the same day. Recommended wines:: A well structured wine