Roast Wild Boar

Rub the pork neck all over with salt, pepper, caraway seeds and garlic and leave to marinate for 2 hours. Wash all vegetables, peel and cut into bite-sized pieces. Sear the pork neck in a large frying pan in a little oil all around and then place in a roasting pan. Roast for 1 hour in the oven preheated to 180 °C. Lightly roast the vegetables in the roasting residue from the meat until they take color. Keep basting the meat with the poultry stock. After 1 hour, add the vegetables to the roast and pour the beer over them. Keep pouring the gravy over the meat. After about 45 minutes, add the chopped parsley. Remove the meat from the roasting pan and season the juices if necessary. Cut the roast into slices and arrange on plates with the vegetables.

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