Fillet of Wild Boar with Assorted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,127 cal. | (54 %) | ||
| Protein | 62.99 g | (64 %) | ||
| Fat | 52.82 g | (46 %) | ||
| Carbohydrates | 97.44 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.04 g | (47 %) |
| Vitamin A | 836.54 mg | (104,568 %) | ||
| Vitamin D | 7.21 μg | (36 %) | ||
| Vitamin E | 5.33 mg | (44 %) | ||
| Vitamin B₁ | 0.98 mg | (98 %) | ||
| Vitamin B₂ | 0.86 mg | (78 %) | ||
| Niacin | 28.01 mg | (233 %) | ||
| Vitamin B₆ | 1.35 mg | (96 %) | ||
| Folate | 120.14 μg | (40 %) | ||
| Pantothenic acid | 1.97 mg | (33 %) | ||
| Biotin | 7.01 μg | (16 %) | ||
| Vitamin B₁₂ | 1.59 μg | (53 %) | ||
| Vitamin C | 82.78 mg | (87 %) | ||
| Potassium | 2,870.8 mg | (72 %) | ||
| Calcium | 185.71 mg | (19 %) | ||
| Magnesium | 193.45 mg | (64 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 18.41 μg | (9 %) | ||
| Zinc | 7.36 mg | (92 %) | ||
| Saturated fatty acids | 19.14 g | |||
| Cholesterol | 245.4 mg |
Ingredients
- For the wild boar
- 700 grams Wild boar fillet
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the mushrooms
- 500 grams Chanterelle
- 2 Tbsps butter
- For the mashed potatoes
- 700 grams potatoes
- 40 grams butter
- 100 grams Whipped cream
- Nutmeg
- For the stuffed Swiss chard
- 8 Chard leaf
- 2 shallots
- 1 Tbsp butter
- 80 grams grated white bread
- 1 egg
- For the sauce
- 400 milliliters Game stock
- sauce thickener
- Also
- 200 grams Chestnuts
Preparation steps
Preheat the oven to 250°C (approximately 480°F). With a paring knife, cut a cross in the rounded side of each chestnut and bake until the shell is cracked, 15-20 minutes. Keep warm
For the wild boar: Preheat the oven to 75°C (approximately 175°F). Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and brown the meat all over. Cook, turning the meat occasionally until it is almost done, 10-15 minutes. Wrap the meat in aluminum foil and keep warm in the oven.
For the mashed potatoes: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Drain, transfer to a bowl and with a potato masher, mash with the butter and cream, season with salt, pepper and nutmeg. Keep warm.
For the stuffed Swiss chard: Rinse and trim the Swiss chard and separate the stems from the leaves. Blanch the leaves in a pot of boiling salted water for 1 minute, remove, rinse under cold water and drain on paper towels. Cut the stems into small pieces. Peel the shallots and finely chop. Heat the butter in a skillet and saute the shallots and pieces of chard until tender, about 5 minutes. Remove from heat, cool slightly and transfer to a bowl. Mix in grated white bread and the egg and season with salt, pepper and nutmeg.
Divide the mixture among the chard leaves and roll up. Place seam side down in a steamer set over a pan of simmering water, steam until the filling is firm, about 8 minutes.
For the mushrooms: Clean the chanterelles, chop if necessary. Heat the butter in a skillet and saute the mushrooms until tender, season with salt and pepper.
For the sauce: In a saucepan, boil the stock over high heat until reduced by half. Mix the cornstarch with a little water, stir into the boiling stock and cook until thickened.Stir in meat juices from the boar, season with salt and pepper.
Peel the chestnuts.
To serve, cut the meat into slices, arrange on warmed plates with some sauce, mashed potatoes, chanterelles, Swiss chard and chestnuts.
