200 g Jerte cherries
1 lapin (about 1,5 kg), crumbled
100 g bacon, cut in 2 slices
2 tanblespoons oil
20 g butter
1 glass and a half smooth lager
2 tablespoons Jerte cherry brandy
125 g dried plums
1/2 tablespoons juniper berries
1 bay leaf
2 twig thyme
Salt and pepper

Cut the bacon in strips. Boil lightly some young onions, just to peel them. In a big casserole, fry lightly the bacon and the young onions in the oil and the butter for 4 minutes. Remove from the casserole.
Fry lightly the pieces of lapin in the same grease and season. Add the bacon and the onions, sprinkle with the beer, add the thyme and the bay, the juniper berries, mix and bring to the boil. When it starts boiling, put the lid on and simmer for 30 minutes, stirring very often. Add the plums and the Jerte cherry brandy and keep cooking for another 25 minutes, until the lapin is almost caramelized and dressed in a syrup-like sauce. Add the boned cherries to the sauce and boil.