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PIGLET STEW

Cut the bacon into pieces, melt them in a casserole over a very moderate heat until they start to brown. Remove them. In their fat, stiffen the piglet cut into pieces without allowing them to brown. Dust with flour. As soon as starting to brown, moisten with the wine and a little water just to cover the meat. Bring to the boil, add the seasonings, salt, pepper, add a pinch of nutmeg, put in the bacon again. Cover. Cook gently for 1 1/2 to 2 hours. Ten minutes before serving, thin the blood with a few tablespoons of sauce and, away from the heat, pour onto the stew. Stir, reheat over a very low heat, stirring from time to time. Adjust the seasoning. Serve with butter pasta or boiled potatoes. If you buy pork instead of a piglet, cook for at leat 2 hours so that the meat becomes tender.
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3 1/3 lb piglet
1/3 lb slightly salted bacon or 2 tbsp lard
6 medium-sized onions
1 clove garlic
1 bouquet garni
2 tbsp flour
1 bottle red wine
7 tbsp pig blood
salt, pepper, nutmeg
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15
mn
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125
mn
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Provence
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Meat
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MŽdoc
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