Summary

Ingredients

• 1 large poulard (s), ready to cook
• 500 g mushrooms
• 4 medium onion (s)
• 2 cloves garlic)
• 50 g bacon, mixed
• 2 tablespoon clarified butter
• 1 bay leaf
• 1 tablespoon thyme
• 375 ml red wine
• 3 tablespoon crème fraîche
• Lemon juice
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat the lard in a saucepan and fry the diced bacon in it until crispy and remove it.
2. Cut the prepared poulard into approx. 8 pieces (depending on size) and season with plenty of salt and pepper. Fry the pieces in the fat until they are nice and brown, remove and keep warm.
3. Fry the cleaned and halved mushrooms in the fat with onions (cut into eighths) and garlic (cut into four) over high heat. Add the poultry, bacon and herbs, pour in the wine and cook covered for about 30 minutes. Remove the poultry and keep warm.
4. Stir the crème frâiche into the gravy, reduce slightly and season well with salt, pepper and lemon juice. Add the poultry parts again and heat everything again.