Ragoût de la Vallée de la Birse

Put the meat in a deep bowl with the marinade ingredients, adding the oil last. Marinate in the refrigerator for 2–3 days, stirring occasionally.

Drain the meat, reserving the marinade, and pat the meat dry with paper towels. Heat the butter and lard in a large heavy casserole, add the meat and sauté over a high fire until the meat is lightly browned on all sides. Add the onions and sha