Bohemian dumplings with game ragout

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Heat oil in a pan. Brown the meat in it in portions and put it into a pot, add the tomato paste, sweat it briefly and add 3/4 litre of water.

2. 2

   Bring to the boil once and add to the meat. Peel the garlic clove and add it to the pot with juniper berries, bay leaf and rosemary. Cover and simmer for about 1 hour. Drain the chanterelles.

3. 3

   Clean and halve the mushrooms. Heat the fat in the pan and fry the mushrooms. Cut the skin of half an orange into thin strips. Squeeze the orange. Add juice, zest and mushrooms to the ragout.

4. 4

   In the meantime, mix 400 g flour, baking powder and 1 teaspoon of salt for the dumplings. Add the egg and 200 ml water and knead with the dough hook of the hand mixer until the dough comes off the bowl wall.

5. 5

   Form dumplings with floured hands and let them simmer in hot salted water for about 10 minutes. In the meantime mix cream and remaining flour, stir into the ragout and cook for about 2 minutes. Season to taste with salt and pepper.

6. 6

   Cut the remaining 1/2 orange into slices. Arrange dumplings and game ragout on plates and garnish with orange slices.