Wölpinghausen specialties
Roast wild boar with kale
Wild boar with kale is a powerful combination that immediately sounds like winter, a holiday and a good Sunday meal. The game brings depth, the kale brings down-to-earthness - together it's a dish with real character.
Timing
- Preparation: approx. 25 minutes
- Fry and start: approx. 15 minutes
- Braising time in the oven: approx. 2 to 2.5 hours at 160 °C top/bottom heat
- Kale in parallel: approx. 45-60 minutes
- Resting time for meat: approx. 10 minutes
- Total: approx. 3 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 945 kcal
- Protein
- ≈ 79.1 g
- Carbohydrates
- ≈ 15.2 g
- Fat
- ≈ 51.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 large onion · ≈ 100.0 g
- 2 tbsp oil · ≈ 27.3 g
- 1.2 kg wild boar roast · ≈ 1200 g · Assumed quantity / reference product
- 500 ml game or beef stock · ≈ 500 g · Assumed quantity / reference product
- 1.5 kg of kale · ≈ 1500 g · Assumed quantity / reference product
- 2 tbsp lard · ≈ 30 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg wild boar roast
- 1 large onion
- 2 tbsp oil
- 250 ml red wine
- 500 ml game or beef stock
- 1.5 kg of kale
- 100g bacon
- 2 tbsp lard
- Salt
- pepper
- 4-6 juniper berries, lightly pressed
- 2 bay leaves
Instructions
- Pat the wild boar dry and season all over with salt, pepper and the lightly crushed juniper berries.
- Heat the oil in a roasting pan and fry the roast vigorously on all sides. Then take it out briefly.
- Roast the onion in the roaster, deglaze with red wine, let it boil down briefly and then pour in the stock.
- Add the bay leaf, place the roast back in the roasting pan and braise, covered, in the preheated oven at 160 °C top/bottom heat for about 2 to 2.5 hours. Baste once or twice with frying stock in between.
- For the kale, cut the bacon into small pieces and place in a large pot with the lard. Add the kale and cook slowly with a little frying stock or a little water.
- Season the kale with salt, pepper and, if desired, a little additional juniper or bay leaf and let it steep gently for about 45 to 60 minutes.
- Remove the roast from the stock, let it rest for 10 minutes before cutting and, if necessary, reduce the sauce a little more uncovered.
- Serve roast wild boar with kale and a matching potato side dish.
