Braised Wild Boar
Wild boar is particularly rich in protein and niacin. The vitamin from the B group plays an important role in protein, fat and carbohydrate metabolism. It also promotes the formation of certain messenger substances in the brain (neurotransmitters) and is important for skin, muscles and nerves.
It is best to buy wild boar only from a trusted dealer or directly from the hunter. By the way, wild boar meat is available all year round!
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 154 mg |
Ingredients
- Ingredients
- 4 ⅖ lbs Saddle of Wild Boar (ready to cook)
- 3 bay leaves
- 1 tsp ground allspice
- peppers
- ½ cup Game stock (or chicken broth)
- 2 pints unfiltered Apple juice
- 7 ozs shallots
- 2 garlic cloves
- salt
- 2 Tbsps clarified butter
- 2 Oranges
- 2 small Grapefruit
- 4 fresh Sage (leaves)
Preparation steps
Rinse boar meat, pat dry and place in a large freezer bag (6 liters).
Add bay leaf, allspice, pepper, stock and apple juice. Seal the bag tightly and turn bag to coat meat. Marinate for 8-12 hours (preferably overnight) in the refrigerator.
Peel the shallots and garlic. Dice garlic and cut shallots into quarters.
Open freezer bag, pour marinade into a large bowl, remove meat and pat dry with paper towels. Score the layer of fat with a sharp knife in a diamond-shaped pattern and rub the meat on all sides with salt and pepper.
Heat the butter in a roasting pan and cook meat over high heat on all sides. Add shallots and garlic and cook until softened.
Pour marinade into pan, cover and cook in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 2 1/2 hours, turning regularly.
Remove lid and raise temperature to 200°C (fan oven 180°C, gas:mark 3) (approximately 400°F). Turn the meat, fat side up, and cookk until it forms a nice crust, about 30 minutes more in the oven.
Meanwhile, use a sharp knife to cut peel off oranges and grapefruit, so that all bitter white pith is removed. Cut out the fruit between membranes, working over a bowl to collect the juices.
Remove meat from pan and cover to keep warm. Remove bay leaves and pour cooking liquid into a pot. Bring to a boil and boil for about 10 minutes more.
Rinse sage, shake dry, pluck leaves and chop finely.
Add citrus segments and collected citrus juice with the sage to the sauce and cook for about 5 minutes. Season with salt and pepper.
Cut meat into slices and serve with the citrus-sage sauce.