Wild boar with pumpkin from the slow cooker

Ingredients for 4 servings:

• 500 g wild boar meat, lean
• 1 small butternut squash (approx. 500 g)
• 400 ml broth
• 1 bunch of soup vegetables
• 300 g onion(s)
• 1 tbsp oil
• 1 tbsp game spice
• 1 pinch(s) of salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp baking cocoa

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

Cut the wild boar meat into large pieces and place in the slow cooker. Spread the game spice over the meat. Gently fry the onion in a pan with oil until caramelized. Add the cooked onions to the meat. Peel and deseed the pumpkin, chop it into large pieces, and place the pieces in the pot. Sprinkle nutmeg and salt over the pumpkin. Finely chop the soup vegetables and broth in a food processor and add to the ingredients in the pot. Cover. Turn on the slow cooker. After a few hours, stir for the first time and season to taste. Season with salt, pepper, and a little game spice if desired. Now add the cocoa powder; after a few hours, the flavor will be well-developed, so taste and mix in the cocoa powder. The cooking time always depends on the slow cooker. I had it in the cooker for 6 hours at the warmest setting of 50-90°C. The pumpkin more or less dissolves during the cooking process, and the flesh becomes wonderfully tender and falls apart. Dumplings, gnocchi, rice, or pasta are ideal side dishes.