For the ragout

  • 600 g fillet of young wild boar
  • 150 g chanterelle mushrooms
  • 1 tbsp. clarified butter (ghee)
  • 1 onion
  • 100 g peas
  • 1 tbsp. flour
  • 200 ml white wine
  • 200 ml cream
  • ½ tbsp. grated organic lemon zest
  • 1 tbsp. lemon juice
  • Salt
  • Pepper
  • Fresh chives

For the dumplings

  • 200 g mountain spinach (Atriplex hortensis)
  • 1 onion
  • 2 cloves of garlic
  • 50 g butter
  • 4 eggs
  • 120 ml milk
  • 250 g dry bread cubes (or unseasoned croutons)
  • Salt
  • Pinch of nutmeg
  • 100 g strong Alpine cheese
  • 2 tbsp. flour

Wash the mountain spinach, carefully pat dry, pluck off the leaves and cut into fine strips. Peel and finely dice the onion and garlic. Grate the Alpine cheese. Heat the butter in a pan and fry the diced onion and garlic until lightly golden. Add the mountain spinach and allow it to wilt slightly. Whisk the eggs with the milk. Place the dumpling bread in a mixing bowl and pour the egg-milk mixture over. Season with salt and a pinch of nutmeg. Add the Alpine cheese, mountain spinach, and flour. Mix well. Leave the mixture to stand for approx. 10 minutes and then form dumplings with wet hands. Roll them lightly in flour, cover, and chill.

For the ragout, trim the wild boar fillets and cut into thin strips. Clean the chanterelles with a brush and cut off the stalks. Shell the peas and place in a bowl. Finely dice the onion. For the dumplings, bring salted water to the boil and leave the dumplings to simmer for 10-12 minutes.

Heat the clarified butter in a pan. Fry the meat briefly in the butter, over high heat. Before the meat releases its juices, remove it from the pan and keep warm. Reduce the stovetop heat a bit. Add the diced onion and chanterelles to the pan and sauté lightly. Dust with flour. Deglaze with wine and reduce by half. Add the peas and cook briefly. Add the cream and reduce a little. Stir in the lemon zest and juice, season with salt and pepper. Add the meat to the sauce (do not boil!) and heat briefly.

Remove the dumplings from the water, drain well, and serve with the ragout. Garnish with chives.


Ilka Dorn

Ilka Dorn lives with her family on an old farm on the Lower Rhine area and has been the owner of an advertising agency for more than 20 years. In her free time, the mother of two sons loves to cook for her family, friends and guests, with a particular fondness for preparing the venison of game hunted in her local hunting grounds. She discovered her passion for hunting more than 30 years ago. Her knowledge of wild herbs, mushrooms and all the other treasures of nature was taught by her grandmother and her mother at an early age.

For Ilka Dorn, hunting is both a privilege and a craft, which she carries out with great respect for nature and for the game. For her, hunting today represents the fairest and most justifiable way to obtain meat as food. When she is out hunting she relies on high-quality optics from Leica – whether hunting by day or night.

Products in use

Leica Geovid R 8×56

Leica Magnus 1.8-12×50 i

Leica Calonox View

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