Autumn Wild Boar Roast

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Autumn Wild Boar Roast
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h.
Ready in
Calories:
1187
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,187 cal.(57 %)
Protein90 g(92 %)
Fat58 g(50 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage12.1 g(40 %)
Vitamin A1.3 mg(163 %)
Vitamin D1.4 μg(7 %)
Vitamin E6 mg(50 %)
Vitamin K32.3 μg(54 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.1 mg(100 %)
Niacin44.4 mg(370 %)
Vitamin B₆2.1 mg(150 %)
Folate124 μg(41 %)
Pantothenic acid5.3 mg(88 %)
Biotin18.7 μg(42 %)
Vitamin B₁₂18.9 μg(630 %)
Vitamin C52 mg(55 %)
Potassium2,523 mg(63 %)
Calcium170 mg(17 %)
Magnesium177 mg(59 %)
Iron14.1 mg(94 %)
Iodine31 μg(16 %)
Zinc11 mg(138 %)
Saturated fatty acids21.6 g
Uric acid730 mg
Cholesterol260 mg
Complete sugar10 g

Ingredients

for
4
For the wild boar
1 ½ kilograms Leg of Wild Boar
1 tsp peppercorns
5 Juniper berries
1 Parsnip
200 grams Celery
2 onions
2 carrots
1 garlic clove
2 Tbsps vegetable oil
salt
750 milliliters Game stock
2 fresh bay leaves
4 sprigs thyme
For the vegetables
250 grams fresh Chanterelle
1 shallot
1 garlic clove
½ yellow Bell pepper
60 grams smoked Pancetta (cubed)
½ tsp freshly chopped thyme
½ tsp freshly chopped rosemary
For the noodles
350 grams wide Tagliatelle
200 grams Pumpkin
2 Tbsps butter
For the sauce
1 Tbsp lingonberry
How healthy are the main ingredients?
ChanterelleCeleryPumpkinthymethymerosemary

Preparation steps

1.

Preheat the oven to 220°C (approximately 450°F). 

2.

For the wild boar: Rinse wild boar and pat dry. Crush peppercorns and juniper berries with a mortar and rub onto boar. 

3.

Peel and dice parsnip, celery, onions and carrots. Cut garlic in half horizontally.

4.

Grease a roasting pan with oil. Add vegetables and boar. Season with salt and roast in oven for about 20 minutes. Pour in some stock, reduce oven temperature to 120°C (approximately 250°F) and roast for about 2.5 hours more. Turn meat occasionally and baste with remaining stock. Add bay leaves and thyme 30 minutes before the end of cooking.

5.

For the vegetables: Rinse and chop mushrooms. Peel and mince shallot and garlic. Rinse peppers, remove seeds and ribs and dice.

6.

Cook pancetta in a dry pan until crispy. Remove and drain on paper towels. Cook shallots and garlic in drippings until soft. Add mushrooms and peppers and sauté for about 5 minutes.

7.

Add herbs and pancetta. Remove from heat and season with salt and pepper, to taste.

8.

For the noodles: Cook pasta in boiling salted water until al dente.

9.

Cut pumpkin flesh into thin strips.

10.

Melt butter in a pan and sauté pumpkin. Drain pasta and add to pumpkin. Toss well and season with salt and pepper.

11.

Finally, remove roast from oven. Pour pan juices through a sieve and into a saucepan, squeezing out vegetables. Boil down sauce and thicken with equal parts cornstarch and cold water, if needed. Stir in lingonberries and season with salt and pepper.

12.

Slice wild boar and plate. Add mushrooms and pumpkin pasta. Drizzle with sauce and serve.