Roast Wild Boar with Dumplings and Red Cabbage
Healthy, because
Even smarter
Compared to the domestic pig, the wild boar tastes a little spicier and more intense. The meat is free of harmful substances and comes from species-appropriate husbandry, which is a definite advantage for many. Red cabbage provides plenty of vitamin K, which is good for the heart and circulation by making the blood thinner, thus preventing clots. In addition, it contains a lot of radical scavengers which protect our body cells.
Since this dish is not meant for every day but is rather something special like for example for holidays, it is also okay to use not so healthy products and just enjoy the classic in its original form. Of course you can also make the recipe smarter by replacing the red wine for marinating with dark grape juice and the rest of the wine with broth. If you do without the extra bacon, the dish will be reduced in fat and lighter. You can also prepare the potato dumplings yourself, here you will find a recipe for stuffed potato dumplings.
Ingredients
- For the roast
- 1 kilogram Shell (wild boar)
- ½ l Buttermilk
- 375 milliliters Red wine
- 20 grams clarified butter
- 100 grams Bacon
- 250 milliliters Beef broth
- 4 peppercorns
- 4 bay leaves
- 10 Juniper berries (crushed)
- 1 large onion
- 1 tsp butter
- 1 tsp Pastry flour
- For the red cabbage
- 1 Red cabbage (about 1 kg)
- 1 onion (50 grams)
- 2 Tbsps Lard
- 75 milliliters Red wine vinegar
- salt
- freshly ground peppers
- 1 tsp sugar
- 1 bay leaf
- 1 generous pinch ground cloves
- For the dumplings
- 1 pkg Potato dumplings (4 people)
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
For the roast: Rinse meat under cold water and pat dry with paper towels.
From buttermilk and 125 ml (approximately 1/2 cup) of red wine make a marinade. Place meat in the liquid and marinate for about 24 hours. After 24 hours, remove from liquid and pat dry. Then tie roast with kitchen string; season with salt and pepper. Fry bacon in hot butter in a roasting pan, then remove bacon and set aside. Place roast in hot fat and sear on all sides. Pour in red wine and broth and add peppercorns, bay leaves, juniper berries and coarsely chopped onion. Cover with the lid and cook in a preheated oven at 175°C (approximately 350°F) for about 2 hours.
Remove roast from pan and keep warm. Collect meat juices, then strain through a sieve into a saucepan and boil down about 1/3. Mix butter into flour, stir into the sauce and leave 3 minutes to cook and thicken. Finally add bacon back into sauce to taste.
For the red cabbage: Rinse and trim cabbage, remove outer leaves, cut into quarters lengthwise, remove stalk and thick ribs and cut cabbage into thin strips. Peel onion and finely dice. Heat lard and saute cabbage and onion until soft. Pour in vinegar and 100 ml (approximately 3 1/3 ounces) of water and add spices. Cover cabbage with a lid and simmer for 40-50 minutes.
For the dumplings: Mix dumpling mixture according to package directions. Dice white bread into small cubes. Fry bread cubes in a pan with hot butter, then degrease on paper towel.
Bring a large amount of salted water to a boil. With wet hands, form potato dumplings from mixture, fill each with croutons and cook according to package directions in hot water.
Cut roast boar in slices and serve with sauce, dumplings and red cabbage.
