Marmot Al Lavècc

Preparation:

Preparation: The marmot, immediately after capture, opened and thoroughly cleaned inside, is hung in a cool room where it is left to hang under the skin for five or six days. Then, having freed the skin and all the fat, it is cut into pieces. In a soapstone pot (lavècc), put the pure cream butter and the marmot, browning everything several times if necessary for the amount of meat. Then cover the meat with half a glass of strong vinegar, a liter or more of good Valtellina wine and a little water and bring to the boil. Once the fire is turned off, two chopped carrots, a little celery, sage and a spoonful of pepper are added to the infusion in the meantime. Furthermore, a handful of wild thyme is dropped into it, first wrapped in a piece of cloth or cotton. The marmot meat is thus left to melt for at least twenty-four hours, taking care to close the lavècc with its lid. Finally, cook everything slowly for two or three hours, stirring occasionally until cooked. If the sauce shrinks, add a little hot water. For cooking to be correct, the meat must not detach from the bone. This dish, delicate and tasty, is currently available only to poachers, as marmot hunting is prohibited.