Also shred the liver, mix with the meat and rub with lots of herbs de Provence. Warm the oil, add large pieces of onion until translucent, add the mushrooms (cut according to the size of the mushrooms or the whole mushrooms). When the mushrooms are good, add the meat, mix everything together, season with salt, add the raisins and olives and season. Next, put the meat in a nice baking dish, pour the cognac, flambé and deglaze with champagne. (Turn off the light beforehand).
Side dish recommendation: hash browns, dumplings, mashed potatoes, maybe green broccoli or possibly beans.
Either more champagne/champagne or a nice red wine to go with it….
Our tip: It is best to use fresh herbs for a particularly good aroma!
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