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Wild boar dumpling

An autumn component with an Asian twist. We use a game glacé in this recipe with a spicy base.

Makes 1600g.

Allergens & dietary requirements

  • Cow's milk
  • Lactose
  • Sulphite
  • Celery


  • kg wild boar, neck loin
  • 250 onions, cut in rings
  • 60 butter
  • dried roses
  • cloves
  • 0,25 tsp caraway
  • 0,5 tsp black peppercorns
  • leaves bay leaf
  • 0,25 nutmeg, grated
  • tbsp golden syrup
  • tbsp balsamic vinegar
  • 90 game glacé
  • 500 chestnut mushrooms
  • 80 onion, finely diced
  • 40 butter
  • 30 ginger, finely cut
  • cloves garlic, finely chopped
  • red chilli pepper, finely chopped
  • celeriac
  •  as needed sunflower oil
  •  as needed salt and pepper

Preparation method

  • Fry the wild boar neck fillet in sunflower oil and set aside.
  • Then, in the same pan, sweat 250g of onion rings in 60g of butter for about 10 minutes.
  • Add the dried roses and spices and cook for 1 minute.
  • Then add the golden syrup, balsamic vinegar and game glacé and put the wild boar neck fillet back into the pan.
  • Put on low heat and simmer gently for 3 hours.
  • Meanwhile, turn the chestnut mushrooms to a fine but dry pulp in the food processor.
  • Sweat 80g of chopped onion in 40g of butter.
  • Add the chestnut mushroom pulp and fry all the way through until it brunches into a duxelle.
  • Then add the ginger, garlic, and red chilli.
  • Cook for 2 minutes and season with salt and pepper.
  • Cut the celeriac into slices about 1 millimetre thick and cut them out into circles 8 centimetres in diameter.
  • Blanch the celeriac for 10 seconds in salted, boiling water and cool back on ice water.
  • Remove the wild boar neck fillet from the pan and place in a mixing bowl.
  • Strain the stewing liquid from the onions and reduce to a jus.
  • Mix the stewing juices with the wild boar neck fillet to fine-grain stew meat and season with salt and pepper.
  • Now mix the stew meat well with the duxelle.
  • Place a good tablespoon of the stew meat on one slice of celeriac and fold in three.

Serving suggestions

  • Goes perfectly with components of beetroot, sage, and potato.
  • Combines well with Jerusalem artichoke, porcini mushrooms and parsley.
  • Delicious with components of parsnip, coffee and lovage.