Sweet and Sour Wild Boar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 11.55 g | (12 %) | ||
| Fat | 22.91 g | (20 %) | ||
| Carbohydrates | 71.16 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.74 g | (36 %) |
| Vitamin A | 637.09 mg | (79,636 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 3.73 mg | (31 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 70.27 μg | (23 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 6.59 μg | (15 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 50.42 mg | (53 %) | ||
| Potassium | 954.83 mg | (24 %) | ||
| Calcium | 151.75 mg | (15 %) | ||
| Magnesium | 58.54 mg | (20 %) | ||
| Iron | 5.12 mg | (34 %) | ||
| Iodine | 1.12 μg | (1 %) | ||
| Zinc | 1.27 mg | (16 %) | ||
| Saturated fatty acids | 4.42 g | |||
| Cholesterol | 10.91 mg |
Ingredients
- Ingredients
- 80 milliliters olive oil
- 1 small bone-in Leg of Wild Boar
- salt
- 6 rosemary 3 cm (approximately 1-inch long
- 5 garlic cloves
- 750 grams Beefsteak tomato
- 3 carrots
- ½ Celery root
- 3 onions
- 100 grams raisins
- 100 grams Pine nuts
- 100 grams candied orange
- 50 grams chocolate-nut spread
- 6 bay leaves
- 8 Sage
- 1 bunch Basil
- 400 milliliters dry Red wine
- ½ l Beef broth
- Red wine vinegar
- 1 flat-leaf parsley
- 500 grams Chestnuts
Preparation steps
Heat the oil in a heavy Dutch oven.
Peel the garlic and press through a garlic press. Strip the rosemary needles off the stem. Season the wild boar with salt and pepper, then cover with rosemary and the garlic. Saute until browned all over.
Blanch the tomatoes in a pot of boiling water for 10 seconds. drain, peel, seed and coarsely chop.
Rinse and peel the carrots and celery root. Peel the onions and coarsely chop the carrots, celery root and onions.
Rinse the raisins. Place all the prepared ingredients, pine nuts, orange peel, Nutella, bay leaves, sage, basil, red wine, broth and vinegar in the pan with the boar and bring to a boil. Reduce to a simmer, cover and simmer until the boar is tender, about 1 1/2 hours. Lift the meat out of the pan and keep warm.
Meanwhile, preheat the oven to 220°C (approximately 425°F). With a paring knife, make a cross in the rounded side of the chestnuts and roast until the shell is cracked and browned, about 20 minutes. Remove, let cool slightly, peel and halve.
Finely chop the parsley. Taste the sauce, it should be sweet and sour. Add the parsley to the sauce. Serve the meat with the sauce and roasted chestnuts. If desired, serve with brown bread.
