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Wild Boar Loin and Sausage Parcel, Sour Winter Slaw and Poached Quince

A seasonal feast featuring marinated wild boar loin wrapped in sausage meat, served with fermented winter slaw and poached quince.

DinnerGourmetGameSeasonalWild BoarFermented
Estimated Nutrition
Calories
863.1
kcal / serving
3452.4 kcal total
Carbs
41.4g
per serving
165.6 g total
Fat
52.1g
per serving
208.4 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
piece
Egg
beaten
Fruits
1
piece
Quince
coarsely grated, for slaw base
3
piece
Quince
flesh cut into chunks, for poaching
Liquids
300
ml
Water
boiled and cooled
40
ml
Quince Liquor
for marinade
400
ml
White Wine
for poaching
Meat
300
g
Wild Boar Loin
cleaned from fat and sinews
100
g
Smoked Lardo
diced
350
g
Wild Boar Sausages
about 6 sausages
100
g
Pork Caul
soaked in salted water and dried
NutsSeeds
4
tsp
Salt
for slaw base
OilsFats
3
tbsp
Olive Oil
for slaw mix
Vegetables
450
g
White Cabbage
shredded
200
g
Red Cabbage
shredded
4
piece
Carrot
coarsely grated
2
piece
Candy Beetroot
coarsely grated
2
piece
Yellow Beetroot
coarsely grated
300
g
Wild Mushrooms
mixed

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