Preparation
1. In a large bowl, place the meat, sliced carrots and onions. Add the bouquet garni, clove, and garlic. Cover with red wine and let marinate in the refrigerator for 24 hours.
2. The next day, remove the meat and pat dry. In a saucepan, reduce the marinade by a third, then strain it through a sieve.
3. Cut the bacon into cubes, and brown them in a casserole with butter, then set aside. Peel the pear and reserve it.
4. Keep the pan drippings, brown the meat on both sides. Sprinkle with flour, stir to brown, then add the marinade (the meat should be completely covered, if necessary, add a little water). Add the bacon. Season with salt and pepper and simmer over low heat for 2.5 hours.
5. 10 minutes before serving, add 2 squares of chocolate to make the sauce creamy. Mix well and simmer again. Add the pear cut in half for presentation.
Finally, this dish is even better reheated, so don’t hesitate to serve it again!