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Dutch Oven Deliciousness
Type of dish: Game

When the leaves are blowing through the garden, and the weather gets a little inclement, there is nothing better than warming yourself with a delicious game ragout, a glass of full-bodied red wine and a woollen cable jumper.

Cooking time: 120 |

Temperature: 180 °C, direct. Then indirect.

What do you need?

1 kg game poulet (venison, wild boar and/or hare), coarsely chopped salt and freshly ground black pepper, to taste olive oil, for greasing, plus extra for frying 70 g butter 2 yellow onions 150 g smoked bacon, diced 100 g tomato pulp 3 tbsp flour 200 ml red port 500 ml beef stock 125 g gingerbread 1 star anise 3 cloves 1 tsp cayenne pepper 2 sprigs fresh thyme, leaves removed 1 tsp paprika 1⁄2 tsp cumin 1⁄4 tsp nutmeg 1 bay leaf Also needed Dutch Oven - or a pan with a lid and a solid base

Preparation method

Sprinkle the meat with salt and black pepper and rub in some olive oil. Grill the meat briefly on the grill of The Bastard until it gets a nice colour on all sides. Remove the meat from The Bastard and cut into smaller pieces. Place the plate setter. Place the Dutch Oven on the grid with a dash of oil. Slice the onions and fry them together with the bacon until a nice brown colour. Add the tomato passata and flour and keep stirring. Add the port and allow to reduce a little. Add the beef stock to the pan and then the gingerbread, star anise, cloves, cayenne pepper, thyme, paprika, cumin, nutmeg and bay leaf. Let everything simmer and add the meat. Put the lid on the pan and let it simmer for about 2 hours. Keep stirring occasionally and add stock if necessary, so that the meat remains covered by the ragout sauce. The meat is ready when you can easily pull it apart.

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Did you make it? Share on social #BASTARDCOOKING and let us enjoy!