1. What you need (4 servings) :

• 1 kg (2lb) meat of roe without bone, 3-4 cloves of garlic.
• 1 small onion, sage rosemarin, thime, salt, freshly ground black pepper.
• 3 dl (1½ cup) cream, white wine, water, 1 dl (½ cup)cognac,butter.

How to do it :

• Dice the meat.
• Fry the meat in an ovendish with the chopped onion, chopped garlic,salt and pepperto taste, and the other herbs.
• Poor the cognac over the meat and "flambée".
• Set in the oven at 175 C (350 F) for ca 3 hours.
• Wet the meat from time to time with the wine and water.
• Get the dish out of the oven.
• Add the creme and stir all well together.
• Serve with slices of grilled polenta.

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