Slow-roasted wild boar neck

INGREDIENTS

For steaks:

• 1 kg wild boar neck
• Salt
• Pepper
• Rosemary
• Olive oil

For the sauce:

• 400 g red wine
• 1 large onion
• 30 g orange juice
• 4 tbsp sugar (or to taste)
• Olive oil
• Salt
• Starch (if needed for thickening)

PRODUCTION PROCESS

Meat preparation and cooking

• Cut the wild boar neck into 4-5 equally sized steaks, each about 2 cm thick.
• Sprinkle with salt, pepper and fresh rosemary, and drizzle with olive oil.

Slow cooking:

• Line a baking sheet with foil, place baking paper on it, and arrange the steaks.
• Place moistened baking paper on top, then fold the foil to form a "bag".
• Bake for about 2–3 hours at a temperature of 140–160 °C, until the meat becomes tender and juicy.

Additional step – before slow cooking:

• If you want a nice crust, you can briefly fry the steaks in a pan with heated olive oil before baking in the oven - 1-2 minutes on each side.
• Then transfer to a baking sheet and continue slow cooking as directed above.

Preparing the sauce

• Finely chop the onion and fry in olive oil in a frying pan or small saucepan until soft.
• Add red wine, orange juice and sugar. Mix well.
• Simmer over low heat until the sauce reduces by half and becomes more intense in flavor.
• Season with salt.
• For a thicker sauce, mix the starch with cold water and stir into the sauce until you reach the desired consistency.

DELIVERY

• Pour the sauce into a plate and place the cooked wild boar neck steak on top.
• Garnish with radish slices.
• For garnish, add a baked pear, which will add natural sweetness and enrich the taste of the dish.