Name: Layered Wild Boar Neck with Smoked Bacon
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 6 Portionen
Ingredients: 2 piece Bay leaves; 1 tbsp Juniper berries; 1 tbsp Black peppercorns; 3 piece Allspice berries; 1 tbsp Dried thyme; 1.5 kg Boneless wild boar neck; 300 g Smoked bacon; 3 piece Large potatoes; 1 piece Red chili pepper; 2 clove Garlic; 10 Stiele Thyme; 600 g Peppers (e.g. red and yellow); 2 piece Onions; to taste Salt; 300 ml BBQ sauce

Cook Time

4 h 15 min

Servings

Difficulty

Medium

Prep Time

240 Min

This Thermomix® recipe for Layered Wild Boar Neck with Smoked Bacon is ready in 4 h 15 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This layered meat dish made from wild boar is a hearty delight that warms you up, especially in the cold season. I like to make it for special occasions because it takes a little time, but the result is simply fantastic. The wild boar neck is marinated overnight with an aromatic spice mixture and then layered with smoked bacon, potatoes, peppers and onions. The BBQ sauce provides a slightly sweet note that harmonizes perfectly with the game. A hearty dish that is guaranteed to please everyone!

Ingredients (15 ingredients)

2 piece Bay leaves
1 tbsp Juniper berries
1 tbsp Black peppercorns
3 piece Allspice berries
1 tbsp Dried thyme
1.5 kg Boneless wild boar neck
300 g Smoked bacon
3 piece Large potatoes
1 piece Red chili pepper
2 clove Garlic
10 Stiele Thyme
600 g Peppers (e.g. red and yellow)
2 piece Onions
to taste Salt
300 ml BBQ sauce

Preparation (7 steps)

Prepare spice mixture

Thermomix® Setting

15 sec/Speed 10

Put 2 bay leaves, 1 tbsp juniper berries, 1 tbsp black peppercorns, 3 allspice berries and 1 tbsp dried thyme into the mixing bowl and chop for 15 sec/speed 10.

Marinate meat

Pat 1 ½ kg boneless wild boar neck dry and cut into slices approx. 1.5 cm thick. Rub the meat slices on both sides with the spice mixture from the mixing bowl. Leave to infuse covered overnight.

Prepare potatoes

Peel, wash and slice 3 large potatoes.

Prepare chili, garlic and thyme

Core, wash and finely chop 1 red chili pepper. Peel and chop 2 cloves of garlic. Wash and chop 10 sprigs of thyme. Mix thyme, chili and garlic.

Prepare peppers and onions

Quarter 600 g peppers (e.g. red and yellow), core, wash and cut into strips. Peel, halve and cut 2 onions into strips.

Layer layered meat

Line the bottom and sides of a roasting pan with 300 g of smoked bacon, leaving the smoked bacon hanging over the edge. Cover the bottom of the pot in a scaly pattern with the potato slices. Sprinkle half of the chili-garlic-thyme mixture over the potatoes. Sprinkle meat with salt. Then layer the pepper strips and onions vertically into the pot. Sprinkle layered meat with the remaining garlic mixture. Pour 300 ml of BBQ sauce evenly over it. Now place the smoked bacon from the outside in over the meat. Put the lid on the stew pot.

Stew layered meat

Place the closed roasting pan in the preheated oven and stew for 180 min./160°C. After 1.5 hours, reduce the temperature to 140°C and stew for another 30 min.