Pasta dishes are always a good idea!
Rinse stilts, dry and score skin all around a few times. Stir marinade ingredients and coat stilts with it. Refrigerate for at least 8 hours or overnight with lid closed.
Season meat with salt, dust with flour and roast lightly in frying pan with vegetables (without savoy cabbage) in cooking fat cream. Extinguish with soup/wine. Cook for 3 hours with the lid closed in the stove heated to 140 degrees.
Meanwhile, blanch savoy cabbage briefly in boiling water. Drain and mix with cream, juice of one lemon and zest, herb salt and pepper. 20 minutes before the end of cooking, spread evenly over the stilts and finish cooking everything together.
Serve dish as desired in roasting dish and cut stilts at table, beginning by scoring meat lengthwise down to the bone and detaching. Then cut diagonally to the fibers into tranches.
Particularly fine with this dish are hominy or noodles fried in a little butter.