1. carve poulard into eight pieces, flour, season with salt and season with pepper. Peel the onions, cut the leek into rings, cut the bacon into strips, rinse and clean the mushrooms.
2. fry bacon in hot frying pan and remove.
3. fry poulard pieces in olive oil in a roasting pan, add onions and leek and sauté.
4. add mushrooms to the frying pan and sauté, together with bacon again in the frying pan form, sprinkle with flour, fold in the whole and sauté briefly.
Pour some red wine, put the open roaster in the oven. Switch on: 190 to 200 °C , about 1.5 hours.
6. Gradually add all the red wine. Season with salt, pepper and sugar, sprinkle with parsley and bring to the table.
Serve with: fresh baguette Drink: Beaujolais, Burgundy or other.
Our tip: use a deliciously spicy bacon for a delicious touch!
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