Roast Wild Boar With Red Cabbage And Quince Recipe

Name: Roast Wild Boar With Red Cabbage And Quince
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3/8 pounds roast wild boar; 4 tablespoons fresh thyme leaves chopped; 2 tablespoons sunflower oil; 1 cup wine rose; 2 1/8 cups chicken stock; 2 bay leaves; 6 juniper berries; 4 quince peeled, seeds removed and thinly sliced; 1 lemon; 6 2/3 tablespoons caster sugar; 1 3/8 tablespoons butter; 1 red cabbage trimmed and thinly sliced; 1/2 cup pear juice; 3 7/8 tablespoons plain flour; 1 cup whipping cream; mashed potatoes Mushroom, to serve

Servings: persons

4 3/8 pounds roast wild boar
4 tablespoons fresh thyme leaves chopped
2 tablespoons sunflower oil
1 cup wine rose
2 1/8 cups chicken stock
2 bay leaves
6 juniper berries
4 quince peeled, seeds removed and thinly sliced
1 lemon
6 2/3 tablespoons caster sugar
1 3/8 tablespoons butter
1 red cabbage trimmed and thinly sliced
1/2 cup pear juice
3 7/8 tablespoons plain flour
1 cup whipping cream
mashed potatoes Mushroom, to serve

1
Preheat the oven to 400u00b0F. Rub the meat with salt, pepper and thyme. Heat the oil in a roasting pan and sear the meat on each side. Deglaze the pan with wine then pour in the stock. Add the bay leaves and juniper berries. Cover the pan tightly with foil and bake for 2 hours 15-30 mins.
2
For the red cabbage and quince, place 1 cup water, the lemon juice, sugar and pear juice in a saucepan. Add the quince and stew for 5-6 mins. Set aside. Heat the clarified butter in a separate saucepan, add the cabbage and 1 cup stewed quince. Simmer for 35-45 mins, until tender. Season.
3
To serve, remove the wild boar from the pan and wrap in foil to rest. Mix the flour and cream together until smooth. Strain the pan juices into a saucepan. Bring to a boil then stir in the cream mixture. Simmer for 5-8 mins.
4
Spread the cabbage and quince on a serving plate and add the wild boar. Serve with mushroom mashed potatoes and the gravy on the side.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 3/8 pounds roast wild boar, 4 tablespoons fresh thyme leaves chopped, 2 tablespoons sunflower oil, 1 cup wine rose, and more.

Yes, Roast Wild Boar With Red Cabbage And Quince falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Wild Boar With Red Cabbage And Quince

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions