Choose a large bowl and put all the meat into it with the chopped onion and garlic, 2 bayleaves
, 1 sprig thyme
and 1 sprig rosemary
, then mix well.
Pour in 500 ml dry white wine
and 50 ml Brandy (Cognac or Armagnac), cover with plastic film
and refrigerate for at least 2 hours or, better still, overnight.