Wild Boar Adnd Mushroom Goulash

0
Average: 0 (0 votes)
(0 votes)
Wild Boar Adnd Mushroom Goulash
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
764
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie764 cal.(36 %)
Protein42 g(43 %)
Fat46 g(40 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.2 μg(11 %)
Vitamin E1.3 mg(11 %)
Vitamin K15.1 μg(25 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.6 mg(188 %)
Vitamin B₆0.9 mg(64 %)
Folate34 μg(11 %)
Pantothenic acid3.5 mg(58 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂9.4 μg(313 %)
Vitamin C11 mg(12 %)
Potassium1,211 mg(30 %)
Calcium94 mg(9 %)
Magnesium76 mg(25 %)
Iron6.5 mg(43 %)
Iodine45 μg(23 %)
Zinc5.5 mg(69 %)
Saturated fatty acids25 g
Uric acid342 mg
Cholesterol200 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
750 grams Wild boar (from the neck and shoulder)
1 l Red wine
2 Tbsps Red wine vinegar
1 bay leaf
3 Juniper berries
1 sprig fresh thyme
1 onion
2 cloves
70 grams butter
250 grams Porcini mushroom
200 grams Crème fraiche
salt
freshly ground peppers
1 Tbsp lingonberry
garnish
½ bunch parsley
How healthy are the main ingredients?
Porcini mushroomparsleythymeJuniper berriesonioncloves

Preparation steps

1.

Rinse the meat, pat dry and cut into cubes.

2.

Cover the meat with the wine, vinegar, bay leaf, juniper berries and thyme. Peel the onion and stud with the cloves. Add to the marinade, cover and chill overnight to marinate.

3.

The following day, drain the meat and pat dry. In a large Dutch oven, melt 50 grams (approximately 3 1/2 tablespoons) butter and sear the meat on all sides. Deglaze with the marinade, cover and simmer over low heat for about 1-2 hours. Remove the meat, studded onion, bay leaf, thyme and juniper berries from the braising liquid.

4.

Wipe the mushrooms with a damp cloth and cut into bite-sized pieces. In a large frying pan, melt the remaining butter and sauté the mushrooms until golden brown.

5.

Add the crème fraîche to the braising liquid, bring to a boil and cook until reduced to half the original volume. Return the meat to the pan along with the mushrooms. Bring back to a boil and season with salt and pepper. Stir in the lingonberries and serve garnished with parsley leaves.