Can be prepared! Divide drumsticks into three pieces each. Clean vegetables, cut into coarse pieces, mix with spices, red, thyme and port wine. Marinate meat in it for twenty-four hours.
Knead the flour with the butter, freeze.
Remove meat from marinade, dry, season with salt and pepper, keep gravy and vegetables.
Fry meat in the lard in batches, remove. Sauté vegetables, spices and paradeis pulp. Add half of the marinade, cook until thick. Add meat, simmer with the remaining marinade and a little water (1/4 liter for four servings) at low temperature with the lid closed for an hour and a half.
Pour the sauce through a sieve. Chop flour butter, stir into boiling sauce, cook five min. Pour in meat repeatedly.
For the garnish, peel shallots, fry in half the butter and half the oil until light brown, add a little sugar and caramelize a little. Extinguish with vinegar and cook for ten minutes with the lid closed.
Clean the mushrooms and fry them in the remaining butter. Cut bacon into strips and fry in the remaining oil until crispy. Add everything to the meat.
Our tip: Use bacon with a fine, smoky note!