The evening before
1 In a large bowl, put your large diced lung, the carrots, the shallots, a little thyme, two bay leaves, the dried porcini, and finally the Rasteau and the vinegar. Salt lightly and add a little crushed pepper. Cover and let marinate.
The next day
2 Preheat your oven to 190 °C (375°F) (gas mark 6).
3 Drain the lung pieces from the marinade on one side and the vegetables on the other, leaving you with just the wine.
4 In a casserole on the stove, melt your duck fat, or butter and oil, then brown your lung cubes on both sides. Add your drained marinade vegetables and let them soften covered for 10 minutes.
5 Now it's time to thicken your meat, sprinkle the flour, stir well, cook for 5 minutes then add the marinade wine. Bring back to a boil and put in the covered oven for 30 minutes of cooking.
6 Now we'll prepare our garnish. In a pan with butter or duck fat, sauté your button or porcini mushroom quarters. When they're almost done, add your lardons, salt lightly and grind fresh pepper over, then set aside.
7 There you have it, your civet is cooked. Decant your lung pieces into a casserole, then blend your sauce with everything in it. Strain it through a fine sieve, pressing your lung pieces well.
8 Now on the stove, add the prunes cut into large dice and your grandmother-style garnish to your civet and bring back to a boil. Serve in a shallow dish in the center of the table.
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