200°C · 15-30 minAllergens
Lactose
Sulfiet
MosterdWild Boar Stew with Plums
A classic dish featuring wild boar. The meat (Echt Wild Keurmerk) is marinated overnight in red wine, bay leaves, and juniper berries, then roasted in the oven and gently simmered in red wine along with plums, cinnamon sticks, and bay leaves. The red cabbage is prepared with a touch of sambal, which adds a delightful kick to the vegetable without being overly spicy. Served alongside is fluffy mashed potatoes. Enjoy your meal!
Wild boar (Echt Wild keurmerk), bacon lardons, red cabbage, tomatoes, mushrooms, white onion, garlic, potato, dried plums, orange peel, fresh bay leaf, juniper berries, cinnamon, cloves, star anise, milk, Dijon mustard, sambal brandal, red port, red wine, apple syrup, rapeseed oil, red wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the stew with the mash and red cabbage loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the stew with the mash and red cabbage covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
