Summary

Ingredients

• 1 pork neck, (wild boar comb)
• 3 tablespoon olive oil
• 3 large onion (s), (vegetable onions)
• 2 tablespoon tomato paste
• 0.5 liter ½ stock, (wild boar stock)
• 0.25 liter ¼ red wine
• 20 juniper berries
• 5 carnation (s)
• 6 grains allspice
• 2 tablespoon paprika powder, mild
• 1 sprig rosemary
• 3 sprigs thyme
• Garlic, fresh
• salt and pepper
• 1 teaspoon, leveled cocoa powder, natural
• 2 tablespoon jam (currant jelly)

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Instructions

1. Release the wild boar comb cleanly, remove the tendons from the meat and cut into bite-sized cubes.
2. Make a wild boar stock from the finely chopped bones and paring (see recipes for wild boar stock) or keep wild boar stock ready in a glass.
3. Fry the meat cubes in the olive oil, possibly in portions (the meat should fry and not draw liquid). Remove.
4. Halve the onions lengthways, halve the halves lengthways again or (for very large onions) third. Cut the columns in two or three parts. Also fry (add a little oil if necessary). Fry the tomato paste. Add the meat again and deglaze with the wine. Pour on the wild boar stock, season with all the spices up to and including salt and pepper. As a garlic seasoning, I braised the soft outer skins of a fresh, young garlic bulb. Alternatively, garlic cloves are of course also ok. Let simmer gently for 2 hours.
5. Remove the rosemary and thyme scrub before serving. Stir in cocoa and currant jelly and then season to taste.