Roast Wild Boar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,339 mg | (33 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 444 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Rinse the meat, pat dry and tie with kitchen string. Crush the peppercorns and juniper berries and rub the meat with it.
Peel and dice the parsley root, celery and carrots. Rinse and chop the leeks.
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.
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.
