Bar BQ Grills

serves four Wild Boar Ragout:600 grams wild boar leg250 grams onions200 ml red wine150 ml sunflower oil50 ml hazelnut oil10 grams juniper berries20 grams sugar5 grams cardamom whole10 grams cinnamon sticks150 grams frozen cranberries15 grams fresh thyme100 grams rose hip jamsalt, to tasteBacon Dumplings:200 grams bacon300 grams flour (hruba mouka)200 ml milk250 grams white bread100 grams onions30 grams chopped parsley30 grams buttersalt, 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