Hunter’s Pot, Homemade

Cook the bacon in a frying pan, add the mushrooms and onion, sauté until soft and then cool.

Cut the meat into bite-sized cubes, put them in a sufficiently large bowl, season, add the cheese, leek and contents of the pan, pour the whipped cream, mix everything together well and let it sit in the refrigerator with the lid closed for one night.

The next day, transfer the mixture into a saucepan and cook in a heated oven at 180 °C for 1 hour with the lid closed.

Now add a little white wine to the cooking broth, thicken with gravy powder, cover once more and simmer for another 60 minutes on low heat.

At the end, turn off the heat, let the hunter’s stew rest for a little while, in the meantime, cook the additions and bring everything to the table, not too hot.

Serving : fresh baguette or ribbon noodles, green leaf salad Drink : well chilled beer and sparkling water

Our tip : use bacon with a subtle smoky touch!

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