Wild boar neck with herb and mustard marinade

Ingredients for 3 servings:

• 1 wild boar neck
• 2 tsp mustard
• 2 garlic cloves, fresh
• rosemary
• Thyme
• oregano
• salt and pepper
• 1 tbsp sunflower oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 day 2 hours

Wild boar neck, also called wild boar neck or wild boar comb

Chop the garlic and remove the rosemary or thyme from their stems. Blend all ingredients into a paste using a blender or hand blender. Wash the meat, dry it with a paper towel, place it in a roasting pan or casserole dish, and rub it with the paste. Let it marinate overnight; it can be done less often, but give the marinade some time to absorb the marinade. Before placing the meat in the oven, add about 6 tablespoons of water and place it in the still-cold oven with the lid on (or cover with aluminum foil if using a casserole dish). Braise at 160°C (top/bottom heat) for about 1 hour 45 minutes. About 15 minutes before the end of the cooking time, remove the lid and leave the meat in the oven. It is cooked through when it has reached an internal temperature of 75-80 degrees Celsius. After the cooking time is over, let the meat rest for a short time and, in the meantime, make a sauce from the meat juices. Bulgur and blanched/steamed sugar snap peas and beans go very well as a side dish.