Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cured Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800 g [1 lb 9 oz] boar meat
- 80 g [3 oz] diced pancetta (cured pork meat similar to unsmoked bacon)
- 50 g [2 oz] butter
- 1.5 l [3 pt] red wine
- 1 cup dry white wine
- 1 cup stock
- 3 tbsp olive oil
- 2 sticks celery
- 1 carrot
- 1 onion
- 1 bunch mixed herbs (such as parsley basil sage oregano)
- peel of 1/2 lemon
- 1 tbsp flour
- 3 peppercorns
- salt
- freshly ground pepper
Directions
Mix together the red wine, finely sliced onion, celery and peppercorns and marinate the meat for 48 hours; drain and dry.
Make a few incisions in the meat with the point of a knife and insert the prosciutto after coating it with pepper.
Heat the oil and 30 g [1 oz] butter in a large pan and brown the meat for 4 minutes.
Moisten with the white wine and allow to evaporate.
Add the bunch of mixed herbs (tie it up to prevent the herbs from dispersing into the sauce) the lemon peel (sliced), salt, freshly ground pepper and stock, then cook, covered, over a low heat for about 3 hours, adding warm water if necessary.
Transfer the cooked meat to a serving dish; stir the remaining butter together with the flour into the pan juices and cook for a few minutes before pouring over the meat.
Since boar meat is not always readily available, pork may be used instead, in which case marinating time should be reduced by at least 12 hours.