Game stew pot:
Sprinkle the meat with salt and pepper.
Heat a Dutch oven to 230C° and pour in some oil and fry (sear) the meat.
Take a passing cloth (muslin cloth) and place all the hard herbs in it and tie it closed with a butcher's string.
Add the tomato paste and de-acidify well.
Coarsely chop the onion and garlic and sauté with them, then deglaze with the red wine and put in your herb pouch.
Dice the gingerbread and add it as well.
Add the Game stock and the water and salt.
Place your plate setter between them.
Soak the dried mushrooms in hot water (15 min), pour off the liquid and add as well.
Check every half hour to see if there is still enough liquid, adding a little water each time if necessary.
Simmer for about 2.5 to 3 hours at about 120C°
Peel the pears all around and remove the bottom.
Bring the wine to a boil with the remaining ingredients and add the pears.
Put a passing cloth over them so they stay well covered and stew for about 1.5 hours at 120C° . .
Peel and wash the potatoes and bring to a boil with water and salt.
Pour off liquid and mash the potatoes together with 50 grams of cream butter and a little milk (100 ml.) season with salt.
Press your dish to your liking on a nice plate or terracotta dish etc.