Hearty, rustic, and full of flavor
This Dutch Oven recipe is real outdoor comfort food:
Juicy wild minced meat, rolled into fresh pasta dough and slowly simmered in a spicy bell pepper, mushroom, and zucchini sauce.
Thanks to the gentle preparation in the cast iron pot, the rolls remain wonderfully tender, while the pasta dough soaks up the strong flavors of the sauce. The result is a hearty game dish that is perfect for long evenings by the fire – rustic, intense, and absolutely impressive.
A highlight for hunters, game lovers, and all fans of BBQ and Dutch Oven recipes.
Ingredients (for 4 servings)
For the pasta dough:
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300 g flour (Type 405 or durum wheat semolina)
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3 eggs (M)
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1 tbsp olive oil
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1 pinch of salt
For the filling:
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500 g wild minced meat
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1–2 tsp game seasoning (e.g., “Waidmannsdank”)
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1 tsp bacon salt or normal salt
For the sauce:
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1 red bell pepper
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200 g mushrooms
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1 zucchini
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1 onion
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2 tbsp tomato paste
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2–3 tbsp BBQ sauce
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500 ml water or broth
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Oil or butter for frying
Preparation
1. Prepare the pasta dough
Mix flour and salt, add eggs and olive oil.
Knead everything into a smooth, firm dough (approx. 8 minutes).
Wrap in foil and let rest for at least 30 minutes.
Then roll out thinly (2–3 mm).
2. Prepare the filling
Mix wild minced meat with spices.
Spread evenly on the rolled-out pasta dough.
Roll up from the long side and cut into slices approx. 4 cm wide.
3. Prepare the sauce
Dice vegetables and sauté in the Dutch Oven with a little fat.
Stir in tomato paste and roast lightly.
Deglaze with broth, add BBQ sauce and simmer briefly.
4. Simmer in the Dutch Oven
Place the pasta rolls, cut side up, into the sauce.
Place the lid on and simmer over medium heat for approx. 30 minutes.
Check after half the time and add more liquid if necessary.
5. Serve
Carefully remove the rolls, pour plenty of sauce over them and serve with a fresh salad.
Tip:
This dish is perfect for cooking over coals or a campfire. The even heat distribution in the Dutch Oven creates a particularly intense aroma.
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