Wild Boar and Rutabaga Ragout with Potato Dumplings

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Average: 4 (3 votes)
(3 votes)
Wild Boar and Rutabaga Ragout with Potato Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 15 min.
Ready in

Ingredients

for
4
For the potatoes
150 grams potatoes
salt
For the wild boar ragout
800 grams Wild boar (shoulder, ready to cook)
300 grams shallots
150 grams smoked Pancetta (sliced)
300 grams Rutabaga
1 tablespoon rosemary
2 sprigs thyme
2 bay leaves
5 Juniper berries
1 teaspoon Tomato paste
200 milliliters dry Red wine
350 milliliters Game stock
salt
freshly ground peppers
For the dumplings
300 grams Pastry flour
1 pinch salt
½ cube Yeast (21 grams or 3/4 oz)
300 milliliters lukewarm milk
1 tablespoon sugar
For praparation
Fat (for the mold)
2 tablespoons Red currant jelly
How healthy are the main ingredients?
shallotpotatosugarTomato pasterosemarythyme

Preparation steps

1.

For the potatoes, peel, rinse and cook potatoes for 25-30 minutes in boiling salted water. Drain, allow to cool and press through a potato ricer. For the ragout, rinse the wild boar, pat dry and cut into bite-size pieces. Cut the pancetta into strips. Peel the rutabaga and cut into 1 cm (approximately 1/2 inch) cubes. In a pan, add the meat and bacon and brown all sides. Peel and chop the shallots finely. Stir in the shallots, herbs and spices, add the tomato paste and cook briefly. Deglaze the pan with the wine, pour in the game stock and season with salt and pepper. Simmer over medium heat 1-1 1/2 hours.

2.

Meanwhile, mix the flour with the salt and the riced potatoes in a large bowl. Make a well in the center, crumble in the yeast and mix with 150 ml (approximately 1/2 cup) of milk and the sugar to form a smooth dough. Cover and rest for 45 minutes in a warm place. Divide the dough into small balls. Set the dumplings in a large greased pan close together, pour in the remaining milk, cover, and cook for 30 minutes on medium heat. After 10 minutes, mix in the ragout and finish cooking. Season with salt and pepper again and serve on warm dishes garnished with the currant jelly.