Fichtner's Wild Boar Ragout

Fichtner’s Wild Boar Ragout

from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague

Short story about the recipe

I spent most of my childhood and early adulthood growing up around the “Krkonose” 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 favorite “catches” was the wild boar . He asked me if I could prepare some tasty “Czech style treat” with this meat. A very popular dish here is a 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 time

Wild Boar Ragout – 20 minutes

Dumplings – 30 minutes

 

Cooking time

Wild Boar Ragout – 1. 5 – 2 Hours

Dumplings – 20 minutes

 

Serves 4

 

Ingredients 

Wild Boar ragout

1.5 lb wild Boar Leg

9 oz onions

200ml red wine

150ml sunflower oil

50ml hazelnut oil

2 tsp juniper berries

4 tsp sugar

1 tsp cardamom whole

2 cinnamon sticks

5 oz frozen cranberries

2 tsp fresh thyme

1/4 c rose hip jam

salt

 

 

Bacon Dumpling

7 oz bacon

3/4 c flour

1/2 c milk

1/2 lb white bread

1/4 c onions

1 oz chopped parsley

1 tb butter

salt, pepper, nutmeg

 

 

Preparation method

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, take out.  Add sliced onions and all spices, 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 slowly mix a whipped egg white inside the mixture.

Brush a cake form with butter or lay out with baking paper, place the mixture inside and bake by 275°F for 25 minutes. After slightly cooled take out, slice and serve with the ragout.

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