Roasted Wild Boar
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,257 mg | (31 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ½ kilograms Leg of Wild Boar (trimmed from bone)
- 1 tsp peppercorns
- 5 Juniper berries
- 1 Parsnip
- 200 grams Celery
- 2 onions
- 2 carrots
- 1 garlic clove
- 2 Tbsps vegetable oil
- salt
- 750 milliliters Game stock
- 2 fresh bay leaves
- 4 sprigs thyme
- 1 Tbsp lingonberry
Preparation steps
1.
Preheat oven to 220°C (approximately 425°F.)
2.
Rinse wild boar meat and pat dry. Crush peppercorns and juniper berries with mortar and rub over meat.
3.
Peel and dice parsley root, celery, onions and carrots. Halve garlic horizontally.
4.
Add vegetables and oil to roasting pan, top vegetables with wild boar meat and cook in preheated oven for about 20 minutes. Cover meat with half game stock and let simmer at 120°C (approximately 250°F) for about 2.5 hours. Meanwhile, turn meat over and gradually pour in remaining stock. Add bay leaves and thyme to pan juices approximately 30 minutes before end of cooking.
5.
Finally stir cranberries into sauce and season with salt and pepper.
6.
Serve as desired.
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