Venison Rillettes

* For 2 casseroles of 0.5-0.75 liters, soak the morels in lukewarm water for about 20 minutes. Next, squeeze the morels well, collecting the liquid. Pour the morel water through a sieve lined with a dishcloth into a liter measure. Rinse the morels under running water and drain well in a sieve.

Cut the venison and pork into goulash-sized pieces, season with salt and pepper. Peel onions and cut into coarse pieces. Heat the lard (I) in a roasting pan and brown the meat on all sides. Add the onions and fry briefly. Extinguish with 2/5 of the morel water and a quarter of the game stock. Season with a third of the bay leaves, the coarsely crumbled gingerbread, clove, new spice and anise powder and the cinnamon stick. Stew the meat for about 2 and a quarter hours with the lid slightly open. Add the game stock and the remaining morel water gradually and cook repeatedly until both liquids are used up and almost completely reduced. In the meantime, melt lard (Ii) in a saucepan. Add remaining thyme, bay leaves, rosemary, orange peel and juniper berries and simmer at low temperature for 10 minutes. Remove the spices with a skimmer. Leave the lard to cool. Cut the green bacon into 1 cm cubes and fry in a frying pan at low temperature until crispy. Remove from the frying pan and drain on kitchen roll.

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