For 4 people
For 4 people
Start by cutting the meat into pieces.
In a bowl, put the chopped onion, the cut pear and the meat, then pour in the wine and season with pepper.
Close the bowl and leave in the refrigerator for one day.
Remove the meat and pour the strained marinade into a saucepan and heat it.
In another saucepan, heat a little water and add the broth. Pour this mixture into the marinade and let it boil for 15 minutes.
Put the cornstarch in a little water, mix and pour everything into the marinade, then add the redcurrant jelly.
Melt the chopped shallots in a buttered pan, stir in the crème fraîche and season with salt and pepper.
In another buttered pan, brown the marinated meat for 15 minutes.
Place the meat on plates and pour the broth marinade over the top.
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