Best 5 Braised Wild Boar With Sauerkraut Recipes
UKRAINIAN BRAISED SAUERKRAUT WITH BACON AND WILD MUSHROOMS
In this recipe the cabbage is skillfully combined with smoky bacon, wild mushrooms, Madeira, and tomato paste; it will make one of the best accompaniments to a pork dish that you have ever tasted. Use the packaged sauerkraut or bottled, not canned, it has a funny canny taste.
Provided by Olha7397
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the mushrooms in 1 cup water for 1 hour. Drain the mushrooms and pat them dry with paper towels. Chop the mushrooms medium fine. Strain the soaking liquid through a coffee filter and set aside. You must do this or you will get sandy liquid.
- In a large Dutch oven, sauté the bacon over medium heat for 10 minutes.
- Drain off all but 3 tablespoons of the bacon fat. Add the onion and mushrooms to the pot and sauté, stirring frequently, over medium heat until the onion begins to turn golden, about 10 minutes.
- Add to cabbage, toss well, and continue to sauté until the cabbage wilts and begins to color, 10 minutes.
- Do not use sauerkraut in a can. It is best to use packaged or in a glass bottle.
- Add the sauerkraut and sauté, stirring, for 5 minutes. Add the reserved soaking liquid, the chicken or beef broth, Madeira, caraway seeds (if desired), and tomato paste. Stir and bring to a low boil, then reduce the heat to low. Add the sugar and pepper, stir well, and simmer, covered, for 45 to 60 minutes. Serve hot. Serves 4-6.
Nutrition Facts : Calories 340.8, Fat 18.6, SaturatedFat 6.1, Cholesterol 47.7, Sodium 2597.6, Carbohydrate 23.9, Fiber 8.1, Sugar 10.2, Protein 20.4
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
BRAISED CABBAGE AND SAUERKRAUT
Provided by Florence Fabricant
Categories weekday, main course
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees
- Melt butter in a heavy casserole. Add mushrooms and saute over high heat until mushrooms begin to brown.
- Lower heat to medium, stir in onion and garlic and saute until they are tender. Add cabbage, sauerkraut, chicken broth and wine. Mix to distribute the ingredients. Season with salt and pepper.
- Add bay leaf, cover and place in preheated oven for 2 1/2 hours until virtually all liquid in pan has been absorbed. Remove bay leaf. Check seasonings.
- Serve directly from the casserole or transfer to a serving dish. Sour cream sprinkled with poppy seeds should be served alongside.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 951 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED WILD BOAR WITH SAUERKRAUT
A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.
Provided by don
Categories Pork Recipes
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour one can of sauerkraut into the bottom of a Dutch oven. Set the roast on top of it, then arrange the onions potatoes and carrots around the roast. Cover with the remaining can of sauerkraut and pour in the beer. Cover with a lid.
- Bake in the preheated oven until the roast is extremely tender, about 3 hours.
Nutrition Facts : Calories 559.7 calories, Carbohydrate 41.1 g, Cholesterol 174.5 mg, Fat 10.4 g, Fiber 9.6 g, Protein 69.6 g, SaturatedFat 3.1 g, Sodium 1409.8 mg, Sugar 7.1 g
BRAISED WILD BOAR BACK
This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 200°C.
- Wash the wild boar, pat dry, and lightly cut the meaty side in diagonally leaving 2 cm diamond shapes.
- Press the garlic clove and mix it together with salt, pepper, and caraway and rub it into the meat.
- Peel and dice the carrot, parsley root, celery root and onions.
- Heat butter in pan on medium high heat and when the butter bubbles a bit, put the boar in meat side down, browning the meaty side, turning if necessary.
- Line roasting pan with foil (shouldn't be too much bigger than meat to get braising effect.)
- Place vegetables in roasting pan, then the meat, meaty side up, and pour the butter and juices from frying pan on top and put in the oven for 5 minutes.
- Remove from oven and turn it down to 180°C and turn on fan assistance.
- Add the berries and allspice and return to oven for 30 minutes.
- Remove from oven and shut off fan assistance and pour wine and stock on top and return to over for another 30 minutes.
- Remove from oven and shut off oven.
- Sieve the liquid off and return the meat and vegetables to oven to keep warm.
- Put liquid in a small saucepan on medium high heat and whisk in flour and sherry and cook for 10 minutes.
- Turn heat down to low and whisk in sour cream and add salt and pepper to taste.
- Remove the meat and vegetable from the oven and cut the meat from the bones by cutting by the spine and then the ribs.
- Serve meat topped with sauce, you can use the sauce on your side dish as well.
Nutrition Facts : Calories 214.9, Fat 10.8, SaturatedFat 6.7, Cholesterol 24.3, Sodium 78, Carbohydrate 11.9, Fiber 1.4, Sugar 3.1, Protein 2.1
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