Photo: Lars Blankers
Wild boar with preserved plums and dauphinoise potatoes
18 ingredients
30 min + 1 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
984
Calories
43g
Protein
55g
Fat
79g
Carbs
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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wild Boar | 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
- 6 large potatoes
- 200g/7oz strong cheddar
- 4 garlic
- salt and freshly ground black pepper
- 250ml/9fl oz double cream
- 5tbsp unsalted butter
- drizzle olive oil
- 75g/3oz carrots
- 75g/3oz celery
- 75g/3oz onions
- 4 preserved sweet plums in syrupsyrup
- 125ml/4½ fl oz red wine
- 400ml/14fl oz wild boar or pork stock
- 2 wild boar tenderloins (a good, rare breed pork
- 200g/7oz wild boar liverliver
- 200g/7oz carrots
- 1 tbsp caster sugar
- 400g/14oz baby spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes