Wild Boar Neck with Vegetables

To create a delicious and savory dish, we start by preparing the meat. It is cut into slices about the thickness of a finger, so that it fries evenly and remains juicy. The slices of meat are generously salted and peppered on both sides, after which a bit of flour is sprinkled, which will help form a delicious crust during frying. In a deep pan, the lard is heated, and when it becomes hot, the slices of meat are added. It is essential to fry the meat on high heat to seal in the internal juices and achieve a tender texture. Once the meat has taken on a golden color on both sides, it is removed from the pan and placed in a separate dish.

In the same pan, the aromatic lard remains, in which we will sauté the vegetables. Grated onion, carrots, parsley, and celery are added, all grated to combine the flavors. Sautéing the vegetables will take a few minutes until they become soft and release their aromas. Then, everything is deglazed with 200 ml of white wine, preferably dry, and 200 ml of broth to create a rich and flavorful sauce. This mixture is poured over the slices of meat, and then the remaining broth is added so that the meat is almost covered.

We now add 2 bay leaves, the grated zest of 1/2 lemon, and ground pepper, which will provide an extra flavor boost. It is important to let the dish simmer covered on low heat until the meat becomes tender and easily separates from the bone. If necessary, we can supplement with water or broth to maintain a perfect consistency.

Once the meat is cooked, we prepare a special mixture: 1 teaspoon of sweet mustard is combined with the juice of 1/2 lemon and 300 ml of sour cream. This sauce will enrich the dish, bringing it creaminess and a special taste. The mixture is poured over the meat, and finally, the taste is adjusted with salt, adding 1/2 bunch of chopped parsley, letting everything come to a final boil.

To serve, the dish pairs perfectly with a side of rice, which will absorb the delicious sauce, but mashed potatoes or steamed potatoes are also excellent options. This dish is not only nourishing but also comforting, perfect for cool days or a family meal. Enjoy it heartily and savor its flavors!

 Ingredients: 1 kg wild boar neck (pork neck, chop, or thigh can also be used) 100 g lard (or 150 ml oil) 2 larger carrots (150 g) 1 parsley root 30 g celery 3 onions (about 100 g) 2 bay leaves 200 ml dry or semi-dry white wine 1 liter meat broth (2 cubes of broth dissolved in 1 liter of water) 300 ml sour cream 1/2 lemon 1/2 bunch of fresh parsley flour salt, ground pepper 1 teaspoon sweet mustard (if you don't have it, use classic mustard with 1/2 teaspoon of sugar added)

 Tags:  onion greenery meat carrots soup flour oil sour cream wine pig sugar lemon christmas and new year's recipes