Wild Boar in Red Wine Sauce
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams Wild boar (boneless)
- 2 onions
- 1 l Red wine
- 2 bay leaves
- 1 sprig parsley
- 5 sprigs thyme
- clarified butter (to fry)
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 1 Tbsp Pastry flour
Preparation steps
Rinse the meat, pat dry and cut into 1.5 cm (approximately 3/4 inch) cubes. Peel onions, halve and cut into strips. Place onions together with meat in a bowl or pot and pour in wine until completely covered. Add bay leaves, parsley and thyme and leave covered in refrigerator to marinate.
Remove meat from wine and leave to drain. Pour off, collect and set aside the onions and herbs and reserve the liquid.
In small portions, brown meat in a little hot butter and remove from pan. Once all meat is browned, place everything back into the pan and mix in drained onion with herbs. Fry for 2-3 minutes. Peel garlic and cut into slices. Mix in with tomato paste. Sprinkle with flour and pour in marinade. Season with salt and pepper, cover and gently simmer about 1 hour. Meanwhile, stir occasionally and add water as needed.
Remove herbs from the stew, taste and season as desired and serve.