4 tbsp. Grape Seed Oil Zweigelt heat in a large pot. Add 1 red onion, diced as well as 4 garlic cloves and frizzle for 3-4 minutes. Add 60 g brown sugar to the pan and sauté for another 3 to 4 minutes.
Stir in 750 ml Zweigelt Red Wine as well as 4 tbsp. Zweigelt Wine-Vinegar, 4 tbsp. tomato pulp, 1 l venison stock, 1 tsp. cumin, 1 pinch Cayenne powder, 1 dash chili powder and 1 tsp. Chilantro Let everything simmer for 30 to 35 minutes or until the liquid has reduced to half of its quantity.
In the meantime heat 4 tbsp. Grape Seed Oil Zweigelt in a pan and fry 10 slices streaky bacon, finely sliced until browned. Move the bacon to the side of the pan, add 1 kg boar, cut into small cubes and fry until nicely brown.
400 g black beans cook, add to the boar and stir well.
Add the above produced sauce to the pan.
Blend all ingredients thoroughly and let it stew for another 20 to 25 minutes or until the meat is soft.
Season to taste once again with salt and pepper
serves 8
