Saddle of Wild Boar with Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,262 cal. | (60 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 20.1 μg | (670 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 2,629 mg | (66 %) | ||
| Calcium | 762 mg | (76 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 32.5 g | |||
| Uric acid | 578 mg | |||
| Cholesterol | 291 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 1500 grams Saddle of Wild Boar
- 2 ½ liters Buttermilk
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 100 grams fatty Bacon (diced)
- 50 grams melted butter
- 1 carrot
- ¼ Celery root
- 1 bay leaf
- 2 Juniper berries
- 500 milliliters water
- 500 milliliters Red wine
- 3 Tbsps sour Whipped cream
- 1 Tbsp Pastry flour
Preparation steps
Place the wild boar in a bowl and pour the buttermilk over. Refrigerate 24 hours, turning the boar occasionally. Remove the meat, pat dry and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F). Heat the bacon in a large skillet and cook until it begins to render its fat. Add the meat and brown all over. Lift the meat out of the pan and place in a roasting pan. Drizzle with melted butter and roast 2 1/2 hours. Peel the carrot and celery root and coarsely chop. Add the vegetables, the spices the water and 350 ml (approximately 12 ounces ) of red wine to the pan after the boar has cooked 30 minutes. Roast, basting occasionally with the pan juices. Remove the finished roast from the oven and strain the meat juices and vegetables through a sieve into a saucepan, add the remaining wine and bring to a boil. Mix together the sour cream and the flour and stir into the simmering stock and cook until thickened. Season to taste. Place the meat on a platter and serve the sauce separately.
If desired serve with mushrooms, carrots and boiled potatoes or potato croquettes.
