Hunter's pot without Maggi

Ingredients for 10 servings:

• 2 kg pork strips
• 2 cups of cream
• 1 stalk(s) leek
• 2 onions
• 300 g bacon
• 1 kg mushrooms, fresh or frozen
• 200 g cheese, grated
• 1 tsp, heaped paprika powder, sweet
• 4 garlic cloves
• salt and pepper
• rosemary
• marjoram
• 500 g pork bones or beef bones
• 1 bunch of soup vegetables
• 4 jars of 400 ml gravy or 1.5 l meat broth
• 100 ml red wine
• 75 g tomato paste
• 2 onions
• salt and pepper

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 6 hours

I was looking for a delicious hunter’s pot recipe without Maggi instant sauce and decided to create one myself. First, I made the gravy myself. To do this, I browned the bones in hot oil in a large pot, then added the washed and roughly chopped vegetables and roughly diced onions until lightly browned. Then deglaze with red wine and stock (or meat broth), season with salt and pepper, and simmer for about 3 hours. Then pour through a fine sieve and bring back to a boil to thicken. I always use a little frozen butter and flour mixture until the sauce reaches the desired consistency. Season the pork with salt, pepper, garlic, paprika, rosemary, and marjoram and place it in an oiled roasting pan. Sprinkle with the cheese and sliced ​​mushrooms, then finely chop the leek and spread it on top. Fry the diced bacon and finely chopped onion in a pan, let it cool, and then add it to the roasting pan with the rest. Mix the gravy with the cream and pour it over all the ingredients. It’s best to let it marinate in the refrigerator for 24 hours. Preheat the oven to 190°C (top/bottom heat) or 170°C (fan oven) and leave the covered roasting pan in for 2 hours. We eat it with croquettes, spaetzle, hash browns, or baguette. You can also make a larger batch of gravy and freeze the rest. I always freeze my sauce in ice cube trays so I can portion it out more easily. For the flour butter (beurre manié), knead 250g of softened butter with 250g of flour, shape it into a log, and freeze; it can then be cut into portions. It can also be used to thicken other sauces.