Saddle of Wild Boar with Red Wine Sauce

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Saddle of Wild Boar with Red Wine Sauce
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Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 50 min.
Preparation
ready in 1 d 2 h. 50 min.
Ready in
Calories:
1262
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,262 cal.(60 %)
Protein97 g(99 %)
Fat73 g(63 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.7 mg(14 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.8 mg(164 %)
Niacin38.9 mg(324 %)
Vitamin B₆1.9 mg(136 %)
Folate79 μg(26 %)
Pantothenic acid5 mg(83 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂20.1 μg(670 %)
Vitamin C9 mg(9 %)
Potassium2,629 mg(66 %)
Calcium762 mg(76 %)
Magnesium203 mg(68 %)
Iron9.1 mg(61 %)
Iodine69 μg(35 %)
Zinc12 mg(150 %)
Saturated fatty acids32.5 g
Uric acid578 mg
Cholesterol291 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
1500 grams Saddle of Wild Boar
2 ½ liters Buttermilk
salt
freshly ground peppers
1 tsp dried thyme
100 grams fatty Bacon (diced)
50 grams melted butter
1 carrot
¼ Celery root
1 bay leaf
2 Juniper berries
500 milliliters water
500 milliliters Red wine
3 Tbsps sour Whipped cream
1 Tbsp Pastry flour
How healthy are the main ingredients?
Whipped creamthymesaltcarrotJuniper berries

Preparation steps

1.

Place the wild boar in a bowl and pour the buttermilk over. Refrigerate 24 hours, turning the boar occasionally. Remove the meat, pat dry and season with salt and pepper.

Preheat the oven to 200°C (approximately 400°F). Heat the bacon in a large skillet and cook until it begins to render its fat. Add the meat and brown all over. Lift the meat out of the pan and place in a roasting pan. Drizzle with melted butter and roast 2 1/2 hours. Peel the carrot and celery root and coarsely chop. Add the vegetables, the spices the water and 350 ml (approximately 12 ounces ) of red wine to the pan after the boar has cooked 30 minutes. Roast, basting occasionally with the pan juices. Remove the finished roast from the oven and strain the meat juices and vegetables through a sieve into a saucepan, add the remaining wine and bring to a boil. Mix together the sour cream and the flour and stir into the simmering stock and cook until thickened. Season to taste. Place the meat on a platter and serve the sauce separately.

2.

If desired serve with mushrooms, carrots and boiled potatoes or potato croquettes.