Recipe: Sarthoise Marmite

1 Slice the chicken and rabbit, cut the ham into small dice, slice the mushrooms and cabbage and cut the carrots into julienne.

2 In a skillet sauté the meats separately in a little peanut oil.

3 Remove the meats, sauté the mushrooms, add the ham. Remove, deglaze with white wine and reduce by 3/4.

4 Add the veal stock then the cream, bring to a boil for a few minutes.

5 Return the meats and mushroom ham garnish to the sauce and simmer for a few minutes.

6 Cook the cabbage and carrots for 20 minutes in a steamer, they should remain crispy!

7 Serve meats and vegetables separately. with this regional dish you can drink a Jasnières and yes, wine in Sarthe does exist...
I cook the vegetables in a pressure cooker, but without putting it under pressure. you can very easily monitor the cooking.