Braised Wild Pork with Italian Dumplings

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Braised Wild Pork with Italian Dumplings
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 3 h. 25 min.
Ready in
Calories:
927
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie927 kcal(44 %)
Protein65.03 g(66 %)
Fat31.95 g(28 %)
Carbohydrates70.56 g(47 %)
Sugar added0 g(0 %)
Roughage4.91 g(16 %)
Vitamin A234.86 mg(29,358 %)
Vitamin D0.33 μg(2 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.95 mg(95 %)
Vitamin B₂0.52 mg(47 %)
Niacin24.81 mg(207 %)
Vitamin B₆1.2 mg(86 %)
Folate95.11 μg(32 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C34.37 mg(36 %)
Potassium1,858.67 mg(46 %)
Calcium102.22 mg(10 %)
Magnesium108.14 mg(36 %)
Iron5.65 mg(38 %)
Iodine11 μg(6 %)
Zinc6.75 mg(84 %)
Saturated fatty acids12.41 g
Cholesterol222.68 mg
Author of this recipe:
How healthy are the main ingredients?
eggNutmeg

Ingredients

for
6
For the roast boar
42 ounces
Wild boar (shoulder joint)
4
2
1 bunch
Vegetable (roughly chopped)
3 cups
cup
1
1 teaspoon
1 teaspoon
Juniper berries
¼ cup
clarified butter
1 ⅔ cups
1 tablespoon
For the gnocchi
35 ounces
floury potatoes
1
1 cup
freshly grated Nutmeg
4 tablespoons
clarified butter

Preparation steps

1.
Put the meat in a bowl with a lid. Stick the cloves into the onions and add them to a pan with the vegetables, red wine, vinegar and spices. Bring to the boil and leave to cool. Pour over the meat, cover and marinate in the refrigerator for up to 3 days, turning from time to time.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
3.
Remove the meat from the marinade, pat dry and brown on all sides in hot clarified butter. Deglaze with some of the game stock and braise for around 2 hours until soft, gradually adding the remaining stock and around 500 ml of the marinade, pouring the liquid over the meat.
4.
For the gnocchi, steam the potatoes for 25-35 minutes until cooked. Peel and press through a potato ricer while still hot. Allow the steam to evaporate. Add the egg, flour, salt and a pinch of nutmeg and work to a smooth dough. With floured hands, shape the dough into thumb-length sausages, about the width of a finger, and create pointed ends.
5.
Tip the gnocchi into plenty of simmering salted water and cook over a low heat for around 2 minutes. Remove from the pan and quench in cold water then drain well in a sieve.
6.
Remove the meat from the pot, cover with foil and rest for 10 minutes. Season the sauce to taste with salt, ground black pepper and a pinch of sugar. Slake the cornflour in a little cold water, then stir it into the sauce, bring to the boil and cook for a further 5 minutes.
7.
Fry the gnocchi in a non-stick frying pan in the hot clarified butter until golden brown.