Roast Wild Boar with Red Cabbage

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Roast Wild Boar with Red Cabbage
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2 h. 15 min.
ready in 3 d. 2 h. 15 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,033 kcal(49 %)
Protein81.73 g(83 %)
Fat27.99 g(24 %)
Carbohydrates91.63 g(61 %)
Sugar added25.51 g(102 %)
Roughage9.06 g(30 %)
Vitamin A558.36 mg(69,795 %)
Vitamin D1.73 μg(9 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁1.04 mg(104 %)
Vitamin B₂0.87 mg(79 %)
Niacin30.71 mg(256 %)
Vitamin B₆1.74 mg(124 %)
Folate63.88 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.04 μg(11 %)
Vitamin B₁₂2.41 μg(80 %)
Vitamin C123.03 mg(130 %)
Potassium2,283.97 mg(57 %)
Calcium364.16 mg(36 %)
Magnesium152.59 mg(51 %)
Iron8.39 mg(56 %)
Zinc9.06 mg(113 %)
Saturated fatty acids11.96 g
Cholesterol234.99 mg


1 kilogram boneless Leg of Wild Boar
500 milliliters Buttermilk
500 milliliters Red wine
1 bay leaf
peppercorns (6)
Juniper berries (6)
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
freshly ground peppers
½ bunch marjoram
2 Tbsps clarified butter
1 Tbsp Tomato paste
1 Tbsp Pastry flour
150 grams pitted Prune
For the red cabbage
1 Red cabbage (800 grams)
4 Tbsps sugar
6 Tbsps Vinegar
1 tart Apple
50 grams Bacon
3 Tbsps honey
1 Tbsp cornstarch
How healthy are the main ingredients?
sugarhoneyTomato pastemarjoramJuniper berriessalt

Preparation steps


If necessary, tie the wild boar with kitchen twine to make a neat package.


In a large bowl, whisk together the buttermilk, red wine, bay leaf, peppercorns and juniper berries. Rinse the marjoram and shake dry. Rinse the soup vegetables, chop and add to the buttermilk marinade. Add the meat, turning to coat in the marinade, cover and refrigerate 2-3 days, turning the meat occasionally.


Lift the meat from the marinade, reserving the marinade, pat dry, season with salt and pepper.


Preheat the oven to 200°C (approximately 400°F). Heat the butter in a Dutch oven, add the meat and brown all over. Add the tomato paste, saute briefly and deglaze with some of the marinade. Cover the pan.

Reduce the oven temperature to 180°C (approximately 350°F). Continue cooking the meat and adding marinade until all the marinade is used, about 1.5 hrs.


Soak the prunes in lukewarm water to soften. Remove the meat from the pan, keep warm. Strain the sauce through a fine-meshed sieve into a saucepan and bring to a simmer. Stir together a little flour and water and whisk into the simmering sauce. Drain the prunes, add to the pan and cook until the sauce is lightly thickened. 


For the cabbage: Meanwhile quarter the cabbage lengthwise, cut out the stalk and slice crosswise into thin strips. In a saucepan, bring 250 ml (approximately 1 cup ) of water, a sugar, vinegar and a little salt to a boil, add the cabbage, cover and simmer 40 minutes, stirring occasionally.

Cut the bacon into small cubes. Peel, quarter, core and cut the apple into small pieces.


After 40 minutes, add the apple, bacon and honey to the pan. Cook 20 minutes longer. Stir the cornstarch with a little cold water, add to the pan and cook until lightly thickened. Season with cinnamon.