Fry the bacon in butter, lightly color the seasoned meat in it. Drain the fat, extinguish with red wine, add onions, carrots and herbs and cook lightly. Steam with the gravy for about forty minutes. Add the mushrooms and cook until done.
Arrange meat, boil sauce lightly, stir in cream, season and pour over meat.
Serve with polenta.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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