Stuffed Roast Wild Boar
This traditional dish from Germany is prepared mainly in the hunting season. The wild boar meat is stuffed with a spicy filling of chestnuts, prunes, shallots and breadcrumbs and roasted in the oven with a sauce of red wine and herbs until it is tender and juicy. It goes well with side dishes such as dumplings, red cabbage or potatoes.
Category: Mains
Source: www.daskochrezept.de
Equipment
| Frying pan | |
| Baking dish |
Ingredients
| Shallots | |
| Vegetable oil | |
| Chestnuts | |
| Prunes | |
| Eggs | |
| Breadcrumbs | |
| Salt | |
| Wild boar meat | |
| Mustard | |
| Rosemary | |
| Fresh thyme | |
| Red wine |
Instructions
Preheat the oven to 150°C bottom and top heat.
Peel and finely dice the shallots. In a hot pan, sauté in ⅓ the oil until translucent. Transfer to a bowl and allow to cool.
Finely chop the chestnuts and plums. Mix into the shallots together with the egg and add breadcrumbs. Season with salt and pepper.
Rinse the meat, pat dry and cut into the sides. Stuff with the mixture and tie with kitchen twine. Season with salt and pepper and fry in a hot pan in the remaining oil until brown all over. Place in a baking dish and brush with the mustard. Sprinkle with the herbs, pour some wine and put the lid on. Cook in the oven for about 2.5 hours. Remove the lid during the last 30 minutes or so. Add wine as needed.
Remove the kitchen twine and serve the wild boar sliced.
Nutrition
| Serving size: | 364.7 |
| Energy: | 472.5 |
| Ratio: | 1.3 |
| Carbohydrate: | 18.1 |
| Fat: | 18.8 |
| Protein: | 54.6 |
| Saturated fat: | 3.8 |
| Sodium: | 220.7 |
| Sugar: | 6.0 |