Wild Boar Neck in Herb and Mustard Marinade
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 boar neck
- 2 teaspoons mustard
- 2 clove (s) garlic, fresh
- rosemary
- thyme
- oregano
- salt and pepper
- 1 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Cut the garlic into pieces and remove the rosemary or thyme from their stems. Puree all ingredients with the mixer / magic wand to a paste.
- Wash the meat, rub dry with kitchen paper, place in a roaster / casserole dish and rub with the paste. Let it steep overnight, it can also be shorter, but the marinade should be given some time so that it can be absorbed.
- Before the meat comes into the oven, add about 6 tablespoons of water and place in the cold oven with the lid (in the case of a baking dish with aluminum foil). Let simmer at 160 ° C top / bottom heat for approx. 1 hour 45 minutes. About a quarter of an hour before the end of the cooking time, remove the lid and leave the meat in the oven. It is completely through when it has reached a core temperature of 75 - 80 degrees.
- After the end of the cooking time, let the meat rest for a short while and make a sauce from the meat stock.
- Bulgur and blanched / steamed snow peas and beans go very well as a side dish.
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