Wild Boar Meatloaf
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,755 cal. | (84 %) | ||
| Protein | 90.73 g | (93 %) | ||
| Fat | 99.98 g | (86 %) | ||
| Carbohydrates | 112.85 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.43 g | (1 %) |
| Vitamin A | 582.93 mg | (72,866 %) | ||
| Vitamin D | 1.44 μg | (7 %) | ||
| Vitamin E | 5.62 mg | (47 %) | ||
| Vitamin B₁ | 0.89 mg | (89 %) | ||
| Vitamin B₂ | 0.89 mg | (81 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1.09 mg | (78 %) | ||
| Folate | 61.61 μg | (21 %) | ||
| Pantothenic acid | 1.59 mg | (27 %) | ||
| Biotin | 2.03 μg | (5 %) | ||
| Vitamin B₁₂ | 2.24 μg | (75 %) | ||
| Vitamin C | 3.69 mg | (4 %) | ||
| Potassium | 1,054.6 mg | (26 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 57.11 mg | (19 %) | ||
| Iron | 7.34 mg | (49 %) | ||
| Iodine | 45.99 μg | (23 %) | ||
| Zinc | 3.53 mg | (44 %) | ||
| Saturated fatty acids | 47.79 g | |||
| Cholesterol | 511.56 mg |
Ingredients
- For assembling and serving
- butter (for greasing)
- 1 egg yolk
- 50 grams Red currant jelly
- 4 centiliters Port wine
- caperberry (for garnish)
- pickled Pepperoncini (for garnish)
- For the pastry
- 500 grams Pastry flour
- 250 grams cold butter (cubed)
- salt
- 2 eggs
- For the filling
- 1 day-old White roll
- 500 grams wild boar Meat
- 200 grams Pork belly
- 200 grams Wild boar fillet
- 100 grams Smoked bacon
- 3 shallots
- 2 garlic cloves
- 2 Tbsps parsley (minced)
- 1 egg
- salt
- freshly ground peppers
- pumpkin pie spice
- 3 centiliters Cognac
- 4 button Mushroom
Preparation steps
For the pastry: Sift flour into a bowl and create a well in the center. Add salt, egg and about 2 tablespoons of water to well. Distribute butter throughout and quickly knead to form a smooth dough. Wrap in plastic wrap and chill for at least 2 hours.
For the filling: Soak bread in lukewarm water. Process the boar meat, pork belly and bacon with a meat grinder fitted with a coarse disc. Peel and mince shallots and garlic.
Combine soaked bread, ground meat, shallots, garlic, parsley and egg. Season with salt and pepper and add pate seasoning and cognac. Mix well.
Cut wild boar fillet into several pieces. Season with salt, pepper and sear in hot on all sides. Remove, let cool and combine board with meat mixture.
Thinly roll out about 2/3 of the dough. Grease a loaf pan with butter and press in dough, then add filling. Roll out remaining dough and place on top of filling. Brush with egg yolk and slice several small holes into the top.
Bake in preheated oven at 200°C (approximately 400°F for about 70 minutes, then remove.
For assembling: Combine jelly and port wine and pour onto loaf. Chill overnight.
Slice and serve with caperberries and pepperoncinis.
