Wild Boar Ragout

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Wild Boar Ragout
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 14 h. 15 min.
Ready in
Calories:
665
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie665 cal.(32 %)
Protein44 g(45 %)
Fat26 g(22 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K34.8 μg(58 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.2 mg(168 %)
Vitamin B₆1.3 mg(93 %)
Folate158 μg(53 %)
Pantothenic acid2.5 mg(42 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C40 mg(42 %)
Potassium1,819 mg(45 %)
Calcium127 mg(13 %)
Magnesium113 mg(38 %)
Iron6.7 mg(45 %)
Iodine31 μg(16 %)
Zinc5.4 mg(68 %)
Saturated fatty acids7.6 g
Uric acid360 mg
Cholesterol126 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
800 grams Wild boar (boneless; z. B. from the leg)
1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery) 250 grams
500 milliliters dry Red wine
2 Tbsps vegetable oil
1 Tbsp Tomato paste
400 milliliters Game stock
5 peppercorns
4 Juniper berries
1 sprig rosemary
2 cloves
2 bay leaves
220 grams Sour cherry (jarred)
250 grams cooked Chestnuts (vacuum packed)
salt
freshly ground peppers
2 Tbsps cornstarch
How healthy are the main ingredients?
ChestnutTomato pasterosemaryJuniper berriesclovessalt

Preparation steps

1.

Rinse the meat, pat dry and cut into bite-size pieces. Rinse the soup vegetables and chop coarsely. Place the meat and the vegetables in a large bowl along with the red wine and 150 ml (approximately 5 ounces) water, stir to combine, cover and marinate in the refrigerator overnight.

2.

Drain the meat and the vegetables and reserve the marinade. Pat the meat dry with paper towels. Heat the oil in a Dutch oven and sear the meat. Add the drained vegetables and the tomato paste and saute briefly. Deglaze with half the marinade and the game stock. Place the peppercorns, juniper berries, rosemary, cloves and bay leaves in a spice bag and add to the pot. Cover and simmer, stirring occasionally for 45 minutes. Drain the cherries reserving 5 tablespoons juice of the juice. Strain the meat and the pan sauce through a sieve into another pot. Add the meat, chestnuts and cherries to the pan and simmer over low heat for another 30 minutes. Season the sauce with salt and pepper. Stir the cornstarch with the cherry juice until smooth and add to the simmering pan, stirring until the sauce is lightly thickened. If desired, serve with herbed spaetzle.