Selle de Marcassin  la sauce aux cerises
Rinse and dry the meat. Crush the kitchen herbs with the peppercorns in a mortar, rub the meat with it and let it stand for 2 hours.
Cut the carrot into slices, the celery bulb into small pieces. Peel the onions, cut 2/3 into rings, one third into cubes. Cut the bacon into cubes.
Boil the wine with the carrot, celery, onion rings and water, pour over the meat while it is still warm. Marinate for 2 hours.
Preheat the oven to 200 °C. Dry the meat and season with salt. Fry the bacon cubes, sauté the onion cubes and the meat, douse with marinade and cook in the oven for 60 minutes with the lid closed.
Melt butter, mix with egg yolks, bread crumbs and sugar. Brush the roast with it, crust it and keep it warm.
Sieve the gravy, mix with the remaining ingredients and cook a little.
Our tip: Use bacon with a subtle smoky note!
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