• angelo by Vienna House Katowice - Dish of the month - November 2015
  • angelo by Vienna House Katowice - Dish of the month - November 2015
  • angelo by Vienna House Katowice - Dish of the month - November 2015
  • angelo by Vienna House Katowice - Dish of the month - November 2015
Poland Food & DrinksShow all

Dish of the month: Wild boar ragout

Autumn is the time to indulge in wild game! Wild game meat is not only low in fat, but it also has a particularly distinctive flavour. It is healthier than factory-farmed meat.

The autumn-winter period is hunting season, so this is when we traditionally eat game most often.

A helpful tip from Rafał Pacoń the kitchen chef at the angelo by Vienna House Katowice: meat from game animals has a tough, firm structure, so before preparation it must be put in a cold, airy place to become soft and tender.

Wild boar ragout with hash browns and porcini mushrooms

Ingredients (5 servings):

angelo by Vienna House Katowice - Dish of the month - November 2015
Ingredients
  • 1kg wild boar shoulder
  • 400g onions
  • 200g celeriac
  • 200g carrots
  • 200g parsley
  • 4 juniper berries
  • 5 bay leaves
  • 3 allspice berries
  • 100ml dry red wine
  • 100ml oil
  • 100ml tomato paste
  • 700ml vegetable stock
  • 1kg potatoes
  • 100g wheat flour
  • Oil for frying
  • 300g porcini mushrooms
  • 100g butter
  • 1/2 bunch of fresh parsley
  • 100ml cream (30%)

Preparation

1. Stew

Cut the wild boar meat into 4cm cubes. Cut half of the onions into slivers, add to the meat, pour in the wine, stir in the juniper berries, bay leaves and allspice berries. Marinate in the fridge for 24 hours. The next day, drain excess marinade off the meat and fry the meat until brown. Add the tomato paste and fry well. Then, add the reserved marinade and the stock. Simmer under cover for 1.5 hours. In the meantime, peel the carrots, celeriac and parsley, cut them into big pieces, season with salt and pepper, sprinkle with oil and roast them in an oven at 180°C for about 15 minutes. When the vegetables are done, add them to the stew and continue simmering for approx. 30 minutes. Afterwards, check the meat for doneness; if necessary, cook until reduced to desired consistency. Season with salt and pepper. Leave the stew for 24 hours before serving to help the flavours blend better.

angelo by Vienna House Katowice - Dish of the month - November 2015
Preparation work

2. Hash browns

Peel the potatoes and grate them on the large holes of a box grater. Season with pepper and dust with flour. Heat the oil until very hot and deep fry the grated potatoes by small portions, one batch after another. Stir gently so that they do not stick to one another. Fry until golden brown. Remove from the pan and drain on paper towels. Season with salt.

3. Porcini mushrooms

Chop the onions and fry in hot butter. Clean the mushrooms, cut into halves and add to the onions. Pour the cream and simmer until the liquid has reduced. Complement with chopped fresh parsley, and season with salt and pepper.

Enjoy! 

angelo by Vienna House Katowice - Dish of the month - November 2015
Bon appetit from kitchen chef Rafał Pacoń

A young and ambitious girl, whose motto is “nothing is impossible”. In her free time, she values both meetings with her friends, as well as reading a book in the privacy of her home. Her passion is theatre, with which she has been connected for many years not only as a spectator, but as an actress, as well. Justyna has been cooperating with the Gry i Ludzie theatre in Katowice for over 10 years.

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