Wild Boar Meatloaf
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
846
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 71.19 g | (73 %) | ||
| Fat | 55.47 g | (48 %) | ||
| Carbohydrates | 5.67 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.79 g | (3 %) |
more nutritional values
| Vitamin A | 75.88 mg | (9,485 %) | ||
| Vitamin D | 1.13 μg | (6 %) | ||
| Vitamin E | 3.38 mg | (28 %) | ||
| Vitamin B₁ | 0.96 mg | (96 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 26.96 mg | (225 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 37.56 μg | (13 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 2.56 μg | (6 %) | ||
| Vitamin B₁₂ | 2.58 μg | (86 %) | ||
| Vitamin C | 3.06 mg | (3 %) | ||
| Potassium | 1,048.26 mg | (26 %) | ||
| Calcium | 52.77 mg | (5 %) | ||
| Magnesium | 68.38 mg | (23 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Iodine | 27.15 μg | (14 %) | ||
| Zinc | 7.22 mg | (90 %) | ||
| Saturated fatty acids | 18.79 g | |||
| Cholesterol | 299.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Wild boar
- 250 grams fatty, raw Bacon
- 1 tsp black peppercorns
- 4 Juniper berries
- 1 generous pinch Nutmeg (grated)
- ½ tsp dried marjoram
- ½ tsp dried thyme
- 1 tsp salt
- 2 centiliters Cognac
- 2 centiliters Port wine
- 1 onion
- 2 eggs
- 150 grams smoked Pork belly
Preparation steps
1.
Rinse boar, pat dry and chop. Cut the bacon into cubes. Grind pepper and juniper in a mortar with nutmeg, marjoram, thyme, salt, cognac and port wine. Press onto boar and let sit overnight.
2.
The next day, peel and dice onion. Process onion and marinated boar through a meat grinder. Beat eggs and knead into meat mixture. Mince pork belly and knead into mixture.
3.
Preheat the oven to 160°C (approximately 325°F).
4.
Place mixture into a loaf pan and set pan into a hot water bath. Roast in the oven for about 1 hour.
5.
Remove, let sit, slice and serve.
