Wild boar dumpling

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

Makes 1600g.

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Sulphite
Celery
Cow's milk
Lactose

Ingredients

1

kg

wild boar, neck loin

250

g

onions, cut in rings

60

g

butter

4

dried roses

8

cloves

0.25

tsp

caraway

0.5

tsp

black peppercorns

4

leaves

bay leaf

0.25

nutmeg, grated

1

tbsp

golden syrup

2

tbsp

balsamic vinegar

90

g

game glacé

500

g

chestnut mushrooms

80

g

onion, finely diced

40

g

butter

30

g

ginger, finely cut

3

cloves

garlic, finely chopped

1

red chilli pepper, finely chopped

1

celeriac

as needed

sunflower oil

as needed

salt and pepper

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