Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wild boar roast is braised in a Dutch oven with vegetables until extremely moist and tender.

Gallery

Recipe Summary

prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C).

    Advertisement
  • 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

560 calories; protein 69.6g; carbohydrates 41.1g; fat 10.4g; cholesterol 174.5mg; sodium 1409.8mg. Full Nutrition
Advertisement

Reviews (1)

Most helpful positive review

Rating: 5 stars
11/25/2008
This is also good using just raw cabbage. Read More
(12)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2008
This is also good using just raw cabbage. Read More
(12)
Rating: 5 stars
05/10/2021
Made this 2/3 the size of the recipe as we had a smaller roast. Slightly altered the the recipe by frying some pancetta / lardons / bacon bits in a pan then browning the joint prior to putting into a Le Creuset for 3 hours at 300 F. Used Sam Adams "Oktoberfest" beer. Served with spaeztle / Swabian noodles and asparagus / spargeln. Nice glass of Alsatian Gewurtztraminer to go with it. Not shown is the "lingonberry sauce" and "Dusseldorfer mustard". General opinion was "tasty" and "authentic". Echte Schwarzerwald... (we used to live in Basel CH). Read More