Wild Boar Fillet with Figs
Anyone who takes a bite here has really been lucky: the meat of wild "bristle cattle" contains particularly high levels of B vitamins, iron and zinc. Among other things, the trace element protects against colds and ensures healthy skin.
Want some vegetables with that? Then serve a green salad or steamed Brussels sprouts as an additional side dish.
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,177 mg | (29 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 65 mg |
Ingredients
- Ingredients
- 2 Tbsps fennel seeds
- 2 stalks marjoram
- 800 grams potatoes
- salt
- peppers
- 4 Tbsps olive oil
- 1 lemon
- 150 milliliters Vegetable broth
- 2 Wild boar fillets (200 grams)
- 2 shallots
- 1 Tbsp Juniper berries
- 8 Tbsps balsamic vinegar
- 50 milliliters Game stock (or chicken broth)
- 4 fresh Figs
Preparation steps
Crush fennel seeds in a mortar or briefly in a mini food processor.
Rinse marjoram, shake dry, pluck leaves and chop.
Scrub potatoes thoroughly under running water and cut in half. Place in a bowl, season with salt and pepper and add 3 tablespoons oil and the fennel seeds. Spread on a rimmed baking sheet with the cut surfaces down.
Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze.
Add the vegetable broth and lemon juice and zest to the potatoes and bake on second rack from bottom of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 50 minutes, turning regularly.
Meanwhile, rinse boar fillets, pat dry and season with salt and pepper.
Heat the remaining oil in a skillet pan and cook the fillets all around over high heat for about 5 minutes.
Remove fillets from skillet and place on another baking sheet. After about 30 minutes of baking the potatoes. put sheet with fillets on the bottom rack of the oven and continue cooking for about 15 minutes.
Meanwhile, peel the shallots and cut into quarters. Crush juniper berries with the flat side of a large knife or coarsely crush in a mortar. Sauté both for 1 minute in the skillet.
Stir balsamic vinegar, game stock and chopped marjoram into shallot mixture, season with salt and pepper and cook over medium heat for about 5 minutes.
Rinse figs, gently pat dry and cut into quarters. Add to the shallots and cook for another 5 minutes.
Cut the wild boar fillet into slices. Serve with baked potatoes and juniper figs.