Name: Gardianne de Toro
Cuisine: Dutch
Ingredients: 3 large onions, chopped; 2 (750-ml) bottles of nice red wine; 4 cloves garlic, minced; 1 generous handful of pitted black olives, such as kalamata, coarsely chopped if you wish; salt to taste; 6.5 lb (3 kg) bull, in chunks (although you will most likely end up using the more readily available beef stew meat); 2 tbsp quatre épices (a mix of spices that can be bought everywhere in France, if you happen to be there; otherwise use a mix of ground black pepper, grated nutmeg, cloves, and cinnamon); 3½ oz (100 g) bacon, diced; olive oil for frying; 1 generous handful of all-purpose flour; 15 juniper berries, bruised in a mortar; 2 bay leaves; a few sprigs of fresh thyme

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

I opened my book Home Made with the “friendly” bull games from the French Camargue region. Nobody dies, nobody to be pitied, and after fifteen minutes the bulls are sent back to roam the vast nature reserve of the Camargue.

Of course there are people who find this a form of animal cruelty as well, but I’ve seen these games two hundred times and though I’m a softy when it comes to animals, even I don’t find it unpleasant.

It’s truly a very exciting spectacle to see tou