Roast Wild Boar
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
758
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,558 mg | (39 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 628 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Leg of Wild Boar about 2 kg (ready to cook with bone)
- salt
- 2 Tbsps clarified butter
- 1 tsp Juniper berries
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 2 Tbsps Dijon mustard
- 1 fresh garlic clove
- 300 milliliters dry white wine
Preparation steps
1.
Rinse the leg and pat dry. Season with salt on all sides and brown in butter in a hot roasting pan.
2.
Preheat the oven to 150°C (approximately 300°F).
3.
Crush the juniper, the coriander and the pepper in a mortar. Mix with the rosemary, thyme and mustard. Remove the leg from the roasting pan and rub all over with the mixture. Peel garlic and press. Trim some cloves and place the garlic in the roasting pan. Pour in a little wine, put the leg on and cook for about 2.5 hours in the oven until done. Periodically douse again with a little wine.
4.
Remove the leg from the oven, cover with aluminum foil, let rest a few minutes, then serve sliced.
