Summary

Ingredients

• 500 g ame, pork and beef mixed or just one variety
• 250 g bacon, streaky
• 250 g white cabbae
• 500 g sauerkraut
• 1 apple, more tart
• 3 tomato (s)
• 3 onion (s)
• 2 cloves garlic)
• 6 grains allspice
• 1 bay leaf
• 2 tablespoon tomato paste
• 2 tablespoon paprika powder
• 125 ml beef broth
• 125 ml red wine
• salt and pepper
• marjoram
• Caraway seed
• 2 tablespoon lard

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Instructions

1. Dice the bacon and meat into small pieces.
2. Heat the lard in a large pot or Dutch oven over medium-high heat. Add the diced bacon and meat and fry for 8–10 minutes until well browned.
3. Add the diced onions and chopped garlic, and fry for 2 minutes until fragrant.
4. Scald the tomatoes in boiling water for 1–2 minutes, then peel and dice them. Add to the pot along with the grated or finely chopped cabbage, diced apple, and sauerkraut.
5. Crush the allspice grains. Season the mixture with crushed allspice, paprika powder, caraway seeds, salt, and pepper. Fry vigorously, stirring often, for 5 minutes to combine flavors.
6. Taste and adjust seasoning as needed. Transfer the mixture to a fireproof Dutch oven or baking dish.
7. Mix the tomato paste, beef broth, and red wine in a bowl. Pour enough of the mixture into the baking dish to just cover the meat and vegetables; top up with additional wine or broth if needed.
8. Cover the dish with a lid or foil and bake in a preheated 200°C (392°F) oven for 2 to 2.5 hours, until the meat is very tender and pork reaches an internal temperature of 63°C (145°F).
9. If desired, about 30 minutes before the end of cooking, add roughly 100 g mushrooms, roughly 100 g porcini mushrooms, and 3 garlic sausages.
10. Serve with boiled potatoes, mashed potatoes, or white bread.