Take the sukade out of the refrigerator at least 1 hour in advance and let it come to room temperature. Drizzle the sukade with a little olive oil (20 ml) and sprinkle with salt and ground pepper. Place the sukkah on your grill and sear it all around, then place it in a dish or stainless steel bowl and let it rest. Put the plate setter (head deflector) back on and place the grid on top of it and your Dutch oven and let the pan get hot for about 10 minutes. Pour the remaining olive oil into the Dutch oven and add the chopped onions and garlic together with the hard herbs (thyme, rosemary, cloves, bay leaf, juniper, peppercorns) and fry this (glaze) in the Dutch oven. Add the tomato puree and deacidify it while stirring. Extinguish with the red wine and allow to reduce briefly. Add the small pieces of gingerbread and the game stock and some of the tap water. Put the sukkah in the liquid and bring the Bastard to about 120°C and let it stew for about 2.5 minutes. (Check every half hour whether some water needs to be added). In the meantime, let the morels soak for 20 minutes in a bowl of lukewarm water. As soon as the sugared meat is cooked (it should almost fall apart), remove it from the liquid and place it on a dish and cover it with foil. Strain the remaining liquid through a sieve and put the remaining game stock back into the Dutch oven (without all the herbs, etc>.) Squeeze the liquid from the morel mushrooms and add them whole or cut into rings to the game stock together with the apricots. Boil down (in reduction) the liquid to the right thickness. Serve the sukkot on a nice board or platter and ladle the game sauce over it. Recommendations for accompanying food: Parsnip Mouselinne, stewed pears, red cabbage, Brussels sprouts.