Recipe: Pork Offal Stew

The evening before
1/ In a large salad bowl, put your large chunks of offal, the carrots, the shallots, a little thyme flowers, two bay leaves, the dried porcini, finally the Rasteau, the tablespoons of vinegar.
Salt lightly and add some freshly ground pepper (crushed with the bottom of a saucepan), cover and let marinate.
The next day
2/ Preheat your oven to 190°C (gas mark 6).
3/ Drain the pieces of offal from the marinade on one side and the vegetables on the other (you will then have only the wine left).
4/ In a casserole over heat, melt your duck fat (or butter and oil) then, sear your chunks of offal on each side, then add your drained marinade garnish and let sweat covered for 10 minutes.
5/ It is now time to "flour" your meat, pour the flour, stir well, let cook 5 minutes then add the marinade wine, bring back to a boil and put in the oven covered for 30 minutes of cooking.
6/ We will now prepare our garnish.
In a pan with butter or duck fat, sauté your quarters of button mushrooms or porcini, when they are almost sautéed, add your small lardons, salt lightly and pepper with freshly ground pepper then set aside.
7/ Your stew is now cooked. Decant your chunks of offal into a casserole then blend your sauce with everything in it, pass it through a chinois (fine strainer) pressing well of course your chunks of offal.

1- Then on the stove, add to your stew the prunes cut into large dice and your grandmother's garnish and bring back to a boil.
Serve on a shallow dish in the center of the table.