Add game meat with spices in 2 1/2 l cold water, season with salt and cook on low heat for 2 hours, then drain. Roast onion, root vegetables and flour in fat with bacon cubes until dark brown, add soup and wine, cook for about 15 minutes, strain and add spicy seasoning.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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