2 kg of boar or pork shoulder (can be substituted with beef), cut into 4 cm cubes
2 chopped onions
1 chopped carrot
3 crushed garlic cloves
1 bouquet garni*
4 sprigs of thyme
Zest of 1 orange
10 grams of black pepper
50 g of butter
2 tablespoons of olive oil
2 tablespoons of wheat flour
1 bottle of red wine
4 tablespoons of cassis liqueur
500 g of cranberries (can be substituted with raspberries or blueberries)
Salt and black pepper to taste
2 kg of boar or pork shoulder (can be substituted with beef), cut into 4 cm cubes
2 chopped onions
1 chopped carrot
3 crushed garlic cloves
1 bouquet garni*
4 sprigs of thyme
Zest of 1 orange
10 grams of black pepper
50 g of butter
2 tablespoons of olive oil
2 tablespoons of wheat flour
1 bottle of red wine
4 tablespoons of cassis liqueur
500 g of cranberries (can be substituted with raspberries or blueberries)
Salt and black pepper to taste
Place the meat pieces in a large baking dish
Add the onions, garlic, carrot, bouquet garni, orange zest, thyme, and black pepper to taste
Pour the red wine over the top, and if necessary, add a little water to cover the meat completely
Cover the dish with plastic wrap and refrigerate for two days
After that period, drain the meat
Strain the marinade through a fine-mesh sieve and reserve
In a large skillet, heat the butter and olive oil over high heat and brown the meat
Dust with flour, stir well, and add the peneirated marinade
Cover and simmer over low heat for two hours
Adjust the seasoning
Add the cassis liqueur, wait 15 minutes, add the cranberries, and when the stew is boiling, turn off the heat
Suggestion: serve the meat with gnocchi topped with a cream-based or pureed apple sauce
