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The holidays are getting ready and the cooks are busy, it's time for supplies on the markets, at our producers ...
If the duck, the goose, the capons, the festive poultry are the kings of Christmas tables, we had want to show you an original idea for your holiday dishes to the good tastes of Gers !
And it's Audrey, breeder of Black Gascon pigs about twenty kilometers from Auch, on the heights of the village of Castéra-Verduzan precisely, which gives you its recipe for ...
… The Christmas stew with Black Gascon Pork!
You need, for 6 people
- 1,5 kg of shoulder Black pig cut into large pieces
- 150 g of breast
- 250 g onions, finely chopped
- 500g carrots, cut into slices
- 2 bay leaves
- 1 branch of celery
- 1 liter of red wine Coast of Gascony
- Salt and pepper
- 1 glass ofArmagnac
The recipe
- In a Dutch oven, brown the meat on all sides for 5 minutes over high heat.
- Deglaze with Armagnac and flambé.
- Remove the meat from the pot.
- In the same container, retaining the juice, brown the onions and carrots until the mixture is golden.
- Return meat and cover with wine. Stir in the bay leaf. Simmer over low heat for 3 hours, taking care to add a little water during cooking to cover the meat well.
- Before serving, simmer again for 30 minutes.
The stew is ready for your festive meal! Serve with sautéed potatoes, rice or pasta.
And a glass of Gers wine ! "I take it from Aurélie Baylac, at Grand Conté Estate“, tells us the breeder.
And if you ask Audrey for her tip, she readily reacts "My Grandmother taught me this recipe and gave a little secret for the smoothness of the sauce: a square of chocolate at the end of cooking! »
The TF1 report of December 24, 2021
And the idea for the holidays: a visit to the Farm
Audrey and Benoît raise pigs facing the Pyrenees mountains… which lets you predict the sublime panorama that awaits you thanks to the more than lenient weather in this month of December…
The farm, where the pigs' route extends over a park of meadows and oak groves of nearly 13 hectares, is visits all year round from Tuesday to Saturday from 10 a.m. to 18 p.m. See how to get to Bidache Farm.
From indoor breeders (close to the maternity area) to weaned 6-week-old piglets discovering the outdoors, Audrey and Benoît give you a close look at their profession and their black pigs, all explained with passion: a true sharing happens at the Bidache farm ...
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