Whisk together the mustard, olive oil, garlic and salt. Rub all over the meat. Marinate at room temperature for 1 hour.
Preheat oven to 275 degrees F or set slow cooker to low.
In an oven-proof pot or a sauté pan over medium heat, cook the bacon pieces. Just before the bacon gets crispy add the shallot.
Add the boar to the pot, browning on all sides. If needed, add a few tablespoons of olive oil or lard as the meat browns.
The sauerkraut does not have to be rinsed, but can be if you want to mellow the tangy flavor. Add the sauerkraut, wine or stock, cloves, and bay leaves to the pot.
Cover the pot and place in the oven or transfer ingredients into a slow cooker. Cook until very tender, turning meat a few times. In the oven, it will take 2-3 hours, in the slow cooker 4-6 hours.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 293 (63%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 94.8mg||29 %|
|Sodium 860.9mg||30 %|
|Potassium 645.3mg||17 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 5.4g|
|Protein 23.3g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 464
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