Wild Boar Ragout with Bacon Dumpling

Expats.cz presents a new monthly series of recipes provided by head chefs at Prague’s top restaurants. These recipes represent meals that the chefs would prepare for themselves at home.

Slovansky dum Basu In Article + Category

Wild Boar Ragout with Bacon Dumpling

Le Grill at Kempinski Hybernská
Chef: Marek Fichtner “I spent most of my childhood and early adulthood growing up around the Krkonoš mountains. A very good friend of mine is an avid game hunter and brought me along for one of his great hunting adventures. One of our best “catches” was wild boar. He asked me if I could prepare some tasty “Czech-style treat” with this meat. A very popular dish here is beef goulash, so I though a variation of this would be nice. I replaced the traditional goulash spices with cardamom, cinnamon sticks, and juniper berries. I added cranberries and rose hip jam to add a little tanginess to the finished product. All in all, we ended up with a very well-balanced and enticing dish.”

Preparation: Wild Boar Ragout – 20 minutes & Dumplings – 30 minutesCooking: Wild Boar Ragout – 1.5-2 hours & Dumplings – 20 minutes

Serves 4:

Wild Boar ragout

:
600g wild Boar Leg
250g onions
200ml red wine
150ml sunflower oil
50ml hazelnut oil
10g juniper berries
20g sugar
5g cardamom whole
10g cinnamon sticks
150g frozen cranberries
15g fresh thyme
100g rose hip jam
Salt, to taste

Bacon Dumplings:

200g bacon
300g flour (hruba mouka)
200ml milk
250g white bread
100g onions
30g chopped parsley
30g butter
Salt, pepper, nutmeg to taste

Wild Boar Ragout

Clean the meat and cut in cubes. Heat the casserole and add sunflower oil and hazelnut oil.

Sauté the meat until it becomes very brown, then take out. Add sliced onions and all the spices, and sauté until golden. Deglaze the pan with red wine and water. Add the meat back and cook until soft. When ragout is ready, add frozen cranberries and rose hip jam.

Bacon Dumplings

Slice the white bread in small cubes and let dry over night. Slice bacon and onions in small cubes and sauté in same pan. Combine the bread with egg yolk, warm milk, flour, onions with bacon and chopped parsley. Season with salt, pepper, and nutmeg. After all this, slowly mix a whipped egg white inside the mixture.