Wild Boar Roast with Elderberry Apples and Kale Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 956 cal. | (46 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 620.4 μg | (1,034 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 12.7 μg | (423 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,671 mg | (42 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 443 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the boar
- 2 kilograms Young boar haunch
- Salt and freshly ground pepper
- 20 grams dried Porcini mushroom
- 4 Tbsps Dijon mustard
- coarse ground peppers
- Ground allspice
- 4 Tbsps vegetable oil
- 250 milliliters Red wine
- 200 grams Crème fraiche
- For the gratin
- 600 grams Kale
- 2 onions
- 1 Tbsp clarified butter
- Salt and freshly ground pepper
- 400 milliliters Whipped cream
- 100 milliliters Vegetable broth
- 100 grams Walnut
- 2 Tbsps butter
- For the apples
- 4 Apple
- 250 milliliters Elderberry juice
- 125 milliliters Red wine
- 1 Tbsp honey
- 1 generous pinch cayenne pepper
Preparation steps
For the boar: Rinse the meat, pat dry and season with salt and pepper. Soak the porcini mushrooms in 500 ml (approximately 2 cups) water. Season the mustard with pepper and then stir in the allspice. Spread over the boar. Heat the oil in a roasting pan and sear the boar on all sides over medium heat. Deglaze the pan with red wine then transfer to a preheated oven at 185°C (approximately 375°F) for 2 hours 30 minutes. After 40 minutes, start basting the boar with the porcini soaking water.
For the kale gratin: Remove the stems from the kale and chop coarsely. Blanch in boiling salted water until wilted then drain. Peel the onions and chop finely. Heat the butter in a large saucepan and sauté the onions until golden brown. Squeeze out the excess water from the kale, add to the onions and season with salt and pepper. Add the cream with vegetable broth and simmer for about 20 minutes, until almost all liquid evaporates. Chop the walnuts. Transfer the kale to a buttered baking dish and sprinkle with the walnuts. Top with pats of butter and bake for 30 minutes, until golden brown.
For the apples: Peel the apples, core with an apple corer and then cut into rings. Bring the elderberry juice to a boil with the red wine, honey and cayenne pepper. Add the apple rings and poach for 5 minutes.
Arrange the boar on a plate and let rest, covered with foil, for 10-15 minutes. Strain the pan drippings into a clean saucepan. Discard any excess fat then stir in the crème fraîche. Cook down until the sauce thickens and season with salt and pepper. Slice the boar and arrange on a serving platter. Serve with the kale gratin, apples and pan sauce.
