Hunter's pot

Ingredients for 4 servings:

• 70 g bacon, streaky
• 20 g palm fat
• 750 g game meat for goulash, cut into cubes
• 2 onions
• ½ liter broth
• salt and pepper
• some prunes, dried pears and apple rings
• 20 g flour
• 1 pack of dumplings (ready-made dumpling mixture or dumpling powder), half and half
• 1 slice(s) toast bread, cut into cubes
• Margarine and breadcrumbs
• ¼ liter red wine
• 500 g mushrooms, brown
• 1 bay leaf
• some juniper berries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Dice 40g of bacon, fry in palm fat, and fry the goulash vigorously. Brown the diced onions and gradually add the stock. Season with salt, pepper, bay leaf, and juniper berries and simmer gently for 30-40 minutes. Add the wine to the goulash. Mix the flour with a little water and thicken the goulash with it, seasoning well to taste. While the goulash is simmering, soak the dried fruit in water. Fry the bread cubes in margarine. Form dumplings from the dough and fill with the fried bread crumbs. Squeeze out the dried fruit and mix them with the quartered mushrooms into the goulash and transfer to a roasting pan or a covered casserole dish. Place the uncooked dumplings on top. Cut the remaining bacon into strips and sprinkle over the top. Cook in a preheated oven at 180°C for 30 minutes, then brush the dumplings with margarine and sprinkle with breadcrumbs. Leave uncovered in the oven for another 10 minutes.