Wild Boar Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,819 mg | (45 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
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.
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.
