Stew of wild boar neck

Name: Stew of wild boar neck
Ingredients: 1 kg Wild boar neck; 1 Flour; 1 units.items cognac glass; 2 units.items Garlic cloves; 1 Tomato paste; 5 units.items Onions; 1 units.items Winter carrot; 1 units.items yellow winter carrot; 300 g Mushrooms; 1 units.items Leek; 100 g Smoked bacon; 4 units.items sprigs of thyme; 2 units.items bottles of red wine

Winter stew with wild boar, onion and winter carrot.

Ingredients

1kgWild boar neck

1Flour

1units.itemscognac glass

2units.itemsGarlic cloves

1Tomato paste

5units.itemsOnions

1units.itemsWinter carrot

1units.itemsyellow winter carrot

300gMushrooms

1units.itemsLeek

100gSmoked bacon

4units.itemssprigs of thyme

2units.itemsbottles of red wine

Preparation

Cut the pork neck into cubes of 2.5 by 2.5 cm.
Place in a marinade of thyme, red wine, and onion and let marinate overnight.
Scoop the meat out of the marinade and sprinkle with salt.
Brown the meat in butter, then place it in a clean pan and sprinkle with flour.
Deglaze the pan with tomato paste and cognac and add the marinade and garlic cloves.
Make sure the meat is just covered with liquid.
Cut the carrot and bacon into a coarse brunoise, the mushrooms into quarters, and the leek into half rings.
Add these to the stew once the meat is cooked. First the carrot, then the mushrooms, and finally the leek.
Season with salt and pepper.