Meat to fill mineral water and let stand for a few hours. Can and night.

Cherries, canned or frozen, release from the bones and cut into small pieces. RUB the garlic with ground black pepper and salt to make a thick paste. Add the pieces of cherries.

Meat force be cherry stuffing, making narrow incisions along the grain of the meat. RUB the outside of the meat cherry juice, crushed garlic, spices and put under pressure for 2-3 hours, leaving a bowl of meat on the kitchen table. Put into the form, pour the wine. Bake the meat at 200 degrees for about an hour. Try availability, piercing the thickest part of the meat with a thin knife. If the meat is already soft and puncture stands out a reddish juice, it does not mean that it is raw inside, just the cherry colored juice. If in doubt, simply cover the meat with foil and leave to bake for another.