Soak the ragout pieces in vinegar and wine (1) for 2 days.
Dry well, dust with flour. Fry the bacon cubes in a little fat until translucent, add the meat, fry. Extinguish with wine (2) and soup. Add onions, juniper berries and bay leaf powder. Cover and simmer, about one hour.
Before serving, add the breadcrumbs roasted in butter.
Our tip: Use bacon with a fine, smoky note!