Wild Boar Adnd Mushroom Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 25 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 750 grams Wild boar (from the neck and shoulder)
- 1 l Red wine
- 2 Tbsps Red wine vinegar
- 1 bay leaf
- 3 Juniper berries
- 1 sprig fresh thyme
- 1 onion
- 2 cloves
- 70 grams butter
- 250 grams Porcini mushroom
- 200 grams Crème fraiche
- salt
- freshly ground peppers
- 1 Tbsp lingonberry
- garnish
- ½ bunch parsley
Preparation steps
Rinse the meat, pat dry and cut into cubes.
Cover the meat with the wine, vinegar, bay leaf, juniper berries and thyme. Peel the onion and stud with the cloves. Add to the marinade, cover and chill overnight to marinate.
The following day, drain the meat and pat dry. In a large Dutch oven, melt 50 grams (approximately 3 1/2 tablespoons) butter and sear the meat on all sides. Deglaze with the marinade, cover and simmer over low heat for about 1-2 hours. Remove the meat, studded onion, bay leaf, thyme and juniper berries from the braising liquid.
Wipe the mushrooms with a damp cloth and cut into bite-sized pieces. In a large frying pan, melt the remaining butter and sauté the mushrooms until golden brown.
Add the crème fraîche to the braising liquid, bring to a boil and cook until reduced to half the original volume. Return the meat to the pan along with the mushrooms. Bring back to a boil and season with salt and pepper. Stir in the lingonberries and serve garnished with parsley leaves.
