Autumn Wild Boar Roast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,187 cal. | (57 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 44.4 mg | (370 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 18.9 μg | (630 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 2,523 mg | (63 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 21.6 g | |||
| Uric acid | 730 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 220°C (approximately 450°F).
For the wild boar: Rinse wild boar and pat dry. Crush peppercorns and juniper berries with a mortar and rub onto boar.
Peel and dice parsnip, celery, onions and carrots. Cut garlic in half horizontally.
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.
For the vegetables: Rinse and chop mushrooms. Peel and mince shallot and garlic. Rinse peppers, remove seeds and ribs and dice.
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.
Add herbs and pancetta. Remove from heat and season with salt and pepper, to taste.
For the noodles: Cook pasta in boiling salted water until al dente.
Cut pumpkin flesh into thin strips.
Melt butter in a pan and sauté pumpkin. Drain pasta and add to pumpkin. Toss well and season with salt and pepper.
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.
Slice wild boar and plate. Add mushrooms and pumpkin pasta. Drizzle with sauce and serve.
