Sunday, June 19, 2011


serves four

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

Bacon Dumplings:
200 grams bacon
300 grams flour (hruba mouka)
200 ml milk
250 grams white bread
100 grams onions
30 grams chopped parsley
30 grams 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.

bacon recipe courtesy of: Chef Marek Fichtner, Le Grill at Kempinski Hybernská, Prague

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