- Place the wine, vinegar and water in the pan.
- Dice the vegetables and add to the marinade.
- Bring it all to the boil with the herbs.
- Place the meat in a ceramic dish and immerse in the hot marinade. Allow to stand somewhere cool for 4-10 days (shorter in summer, longer in winter). Turn daily.
- Remove the meat from the marinade and dry carefully.
- Seal it by frying it in hot oil, add the marinade vegetables and fry them as well.
- Dust with the flour and douse with half (approx. 3 dl) of the marinade.
- Add the raisins.
- Stew the meat for 1½ hours, season and add some cream.
- Remove from the pan and slice.
Tip: a piece of crushed gingerbread added to the sauce just before serving can be used instead of flour.