Wild Boar and Rutabaga Ragout with Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,074 cal. | (51 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,789 mg | (45 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 476 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the wild boar ragout
- 800 grams Wild boar (shoulder, ready to cook)
- 300 grams shallots
- 150 grams smoked Pancetta (sliced)
- 300 grams Rutabaga
- 1 Tbsp rosemary
- 2 sprigs thyme
- 2 bay leaves
- 5 Juniper berries
- 1 tsp Tomato paste
- 200 milliliters dry Red wine
- 350 milliliters Game stock
- salt
- freshly ground peppers
- For the dumplings
- 300 grams Pastry flour
- 1 pinch salt
- ½ cube Yeast (21 grams or 3/4 oz)
- 300 milliliters lukewarm milk
- 1 Tbsp sugar
- For praparation
- Fat (for the mold)
- 2 Tbsps Red currant jelly
Preparation steps
For the potatoes, peel, rinse and cook potatoes for 25-30 minutes in boiling salted water. Drain, allow to cool and press through a potato ricer. For the ragout, rinse the wild boar, pat dry and cut into bite-size pieces. Cut the pancetta into strips. Peel the rutabaga and cut into 1 cm (approximately 1/2 inch) cubes. In a pan, add the meat and bacon and brown all sides. Peel and chop the shallots finely. Stir in the shallots, herbs and spices, add the tomato paste and cook briefly. Deglaze the pan with the wine, pour in the game stock and season with salt and pepper. Simmer over medium heat 1-1 1/2 hours.
Meanwhile, mix the flour with the salt and the riced potatoes in a large bowl. Make a well in the center, crumble in the yeast and mix with 150 ml (approximately 1/2 cup) of milk and the sugar to form a smooth dough. Cover and rest for 45 minutes in a warm place. Divide the dough into small balls. Set the dumplings in a large greased pan close together, pour in the remaining milk, cover, and cook for 30 minutes on medium heat. After 10 minutes, mix in the ragout and finish cooking. Season with salt and pepper again and serve on warm dishes garnished with the currant jelly.
