Ingredients for 4 persons

  • 4 blocks of hinds
  • 2 shallots
  • 4 carrots
  • 1 bouquet garni
  • 25cl of mead (dry, ½ dry or mellow according to your taste)
  • salt, pepper, flour, olive oil


  • Detail the shallots and carrots
  • In a hot casserole in 2 tablespoons olive oil, brown the shallots, set aside
  • Flour the cobblestones
  • To brown the pavements, 2 mn on each side, in the same casserole, to salt and pepper to your taste
  • Put back the shallots, add the carrots
  • Pour the mead, put the bouquet garni.
  • Cover and simmer 15 to 20 minutes
  • Remove the paving stones (if the sauce is too liquid to reduce during the dressing of the plates) and the bouquet garni.
  • Serve by coating the cobblestones with the cooking sauce.
  • To accompany the vegetable of your choice

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