Roast Wild Boar with Sauerkraut and Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,528 cal. | (73 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 176 g | (117 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.2 g | (54 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 74.7 μg | (125 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.7 mg | (239 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 2,401 mg | (60 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 8.1 mg | (101 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 441 mg | |||
| Cholesterol | 260 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the meat
- 1 onion
- 1 carrot
- 300 grams Celery root
- ½ stalk Leeks
- 1 ⅕ kilograms Leg of Wild Boar (ready to cook and triggered)
- 1 tsp peppercorns
- 1 tsp Juniper berries
- salt
- Pastry flour
- clarified butter (for frying)
- 1 garlic clove
- 1 bay leaf
- ¼ l dry Red wine
- 500 milliliters Game stock
- For the sauerkraut
- 1 onion
- 80 grams Pancetta
- 2 Tbsps clarified butter
- 600 grams Sauerkraut
- 200 milliliters dry white wine
- 1 Tbsp Juniper berries
- 2 bay leaves
- 300 milliliters Vegetable broth
- For the dumplings
- 800 grams starchy potatoes
- 1 tsp cornstarch
- 4 Tbsps butter
- 3 white bread
- 150 grams Pastry flour
- 2 eggs
- salt
- 1 pinch freshly ground Nutmeg
- For serving
- 2 Tbsps lingonberry
- 3 tsps cornstarch
- 2 Tbsps chopped parsley
- rosemary (for garnish)
Preparation steps
For the meat: Preheat the oven to 180°C (approximately 350°F). Rinse vegetables and cut into 1 cm (approximately 1/3 inch) cubes. Rinse wild boar and pat dry. Grind peppercorns and juniper berries in a mortar and rub onto meat. Season with salt and coat with flour. Heat butter in a roasting pan and sear meat on all sides. Add vegetables.
Peel garlic. Add garlic, bay leaf, red wine and game stock to pan. Cover and bake for about 1 hour. Baste with pan juices throughout.
For the sauerkraut: Peel and mince onion. Dice pancetta. Heat butter in a pan and cook onion, pancetta and sauerkraut. Deglaze with white wine. Put juniper berries and bay leaf in a spice bag. Add spice bag and stock to pan.
Cook over low heat for about 30-40 minutes, until sauerkraut is soft.
For the dumplings: Boil potatoes in salted water for about 25 minutes. Peel and immediately press through a ricer, leave to cool.
After one hour, remove lid from roasting pan and roast meat for another half hour. Baste with pan juices.
Bring a large pot of salted water to a boil. Combine some cold water with 1 teaspoon cornstarch, then whisk into boiling water. Combine potatoes, flour and beaten eggs. Season with salt and nutmeg. If the dough is too wet, add a little more flour.
Melt butter in a pan. Cut bread into cubes and fry until golden brown in butter.
Use hands to form large dumplings. Press a cube of bread into the center of each and cook in boiling water for 15-20 minutes.
Remove pan from oven, remove meat fro pan and set aside. Add lingonberries to pan sauce and season with salt and pepper, to taste. Combine some cornstarch and water, then whish into pan sauce to thicken. Bring sauce to a boil and strain through a sieve.
Remove the potato dumplings with a slotted spoon. Arrange the meat on a plate with sauerkraut and dumplings. Garnish with chopped parsley and fresh rosemary sprigs. Serve with pan sauce.
