Roast Wild Boar with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,048 cal. | (50 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 17.8 g | (59 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 113.5 μg | (189 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 12.8 μg | (427 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 2,680 mg | (67 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 535 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 70 g |
Ingredients
- Ingredients
- 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)
- salt
- 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)
- salt
- 4 Tbsps sugar
- 6 Tbsps Vinegar
- 1 tart Apple
- 50 grams Bacon
- 3 Tbsps honey
- 1 Tbsp cornstarch
- cinnamon
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.
