Westphalian stew

Preparation:

Preparation: Cut the meat into cubes of uniform size, collect it in a bowl and season with the necessary salt and coarsely chopped peppercorns. Peel the onions, cut them into thin slices and fry them in a large saucepan with the lard over moderate heat for 5 minutes. Then add the meat and garlic and transfer the casserole into the preheated oven (200 degrees). Let the meat brown for a few minutes, moving it continuously with a wooden spoon, then add the game stock, the bouquet garni, the capers and the lemon slices and close the saucepan. Let the stew cook for an hour and a half. After this time, remove the casserole from the oven and place it on the stove, remove the lemon slices, move the meat and onions to one side of the container and tie the cooking juices with breadcrumbs. Leave to cook over moderate heat until the cooking liquid is homogeneous, then serve the stew together with boiled potatoes and pickled cucumbers. --- ADVICE. It is a very tasty dish with ancient origins: already in the fourteenth century it was possible to buy this stew ready in the markets. Today it is prepared for weddings or on holidays.