Wild Boar with Chestnuts and Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 737 cal. | (35 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,417 mg | (35 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the polenta
- 750 milliliters Vegetable broth
- 225 grams Polenta (instant)
- 30 grams butter
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil (for the baking sheet)
- For the meat
- 1 ½ kilograms Leg of Wild Boar (ready to cook, bone-in)
- salt
- freshly ground peppers
- 150 grams red, seedless Grape
- 150 grams Baby carrot
- 150 grams small shallots
- 3 garlic cloves
- 20 grams clarified butter
- 2 bay leaves
- 5 Juniper berries
- 1 generous pinch Ground allspice
- 1 generous pinch Ground cinnamon
- 200 milliliters dry Red wine
- 400 milliliters Game stock
Preparation steps
For the polenta, bring the vegetable broth to a boil in a large pot. Stir in the instant polenta and simmer for 20 minutes on low heat. Stir in the butter, season with salt, pepper, and nutmeg, then spread 1 cm (approximately 1/2 inch) thick on an oiled baking sheet and let cool. Rinse the meat, pat dry and vigorously rub with salt and pepper.
For the meat, rinse and halve the grapes. Peel the carrot, shallots and garlic and press the garlic. In a roasting pan, heat the clarified butter and sear the wild boar on all sides. Add the vegetables and grapes and sauté briefly. Add the spices and pour in the wine and the broth. Cook in a preheated oven for about 1 1/2 hour.
Set the meat aside and cover with aluminum foil. Pour the pan drippings through a sieve into a saucepan. Chop the chestnuts coarsely. Using a round cookie cutter (5 cm diameter) (approximately 2 inches), cut circles from the polenta and fry on both sides until golden brown with melted butter in a frying pan. Add the chestnuts and continue to cook. Arrange the finished wild boar on a platter. Serve alongside the sauce and the polenta slices with chestnuts.
