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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.
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.
Brush a cake form with butter or lay out with baking paper, and place the mixture inside and bake at 140°C for 20 minutes. When slightly cooled, slice and serve with the ragout.
Dobrou chuť!
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Other recipes:
Main Dishes:
Bohemian Mushroom Goulash with Herb Dumpling and Bacon by Miroslav Hanzal from Hilton’s CzecHouse Grill & Rotisserie
Chicken Madras Curry by Andy
Chicken Tagine with Dates and Honey by Dominic
Grilled Charlie by Jason
Pad Thai by Eva H.
Pork roll filled with ham, eggs, and sausages by Eva R.
Pumpkin Burger with honey and ginger dressing by Blue Chef from Belushi’s Bar & Restaurant
Ricotta Pie by Radka
Saffron risotto with St. Jacob’s Scallops by Petr Bureš from Bellevue
Sicilian style pizza by Brett
Spaghetti with bacon by Olga
“Staročeska Kuba” Mushroom Delicacy by Jan
Wild Boar Ragout with Bacon Dumpling by Marek Fichtner from Kempinski’s Le Grill
Desserts:
Beer Strudel by Veronika
Carrot Cake by Jan
Carrot Cupcakes by Olga
Tarte Tatin by Jan Pipal from Brasserie Délice at Sheraton Hotel
Wasps’ Nests by Pavlina
