Roast Wild Boar

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Roast Wild Boar
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein51 g(52 %)
Fat27 g(23 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.3 mg(194 %)
Vitamin B₆1.2 mg(86 %)
Folate73 μg(24 %)
Pantothenic acid2.1 mg(35 %)
Biotin5 μg(11 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C17 mg(18 %)
Potassium1,339 mg(33 %)
Calcium107 mg(11 %)
Magnesium77 mg(26 %)
Iron5.6 mg(37 %)
Iodine21 μg(11 %)
Zinc6 mg(75 %)
Saturated fatty acids8.7 g
Uric acid444 mg
Cholesterol158 mg
Complete sugar5 g

Ingredients

for
6
Ingredients
1 ½ kilograms Leg of Wild Boar (on the bone)
1 tsp peppercorns
5 Juniper berries
1 Parsnip
200 grams Celery
2 carrots
1 stalk Leeks
2 Tbsps vegetable oil
salt
750 milliliters Game stock
2 fresh bay leaves
4 sprigs thyme
How healthy are the main ingredients?
LeekCelerythymeJuniper berriesParsnipcarrot

Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F).

2.

Rinse the meat, pat dry and tie with kitchen string. Crush the peppercorns and juniper berries and rub the meat with it.

3.

Peel and dice the parsley root, celery and carrots. Rinse and chop the leeks.

4.

Grease a roasting pan with oil. Place the vegetables in and lay the meat on top. Season with salt. Cook in a preheated oven for about 20 minutes. Pour in the broth and simmer at 120°C (approximately 250°F) for about 2 1/2 hours. Turn the meat occasionally and baste with the broth. Approximately 30 minutes before the meat is done cooking, add the bay leaves and thyme to the pan juices.

5.

Take the finished roast from the oven. Cover with foil and let sit briefly. Season the sauce to taste and serve separately with red cabbage and potato dumplings as desired.