For the meat
- 800 g neck of wild boar
- 2 handfuls of ground-ivy leaves (Glechoma hederacea)
- 3 cloves of garlic
- 100 g pine nuts
- 100 ml olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. honey
For the herb butter
- 5 ground-ivy stems (Glechoma hederacea)
- Some chives
- Some chervil
- 125 g softened butter
- Salt
- Pepper
Carefully wash the ground-ivy and shake dry. Pluck the leaves and chop finely. Peel and finely chop the garlic. Finely chop the pine nuts. Thoroughly mix the olive oil, garlic, pine nuts, ground-ivy leaves, and honey in a bowl. Season to taste with salt and pepper. Cut the wild boar neck into steaks, place in a shallow dish and pour the marinade over the steaks. Mix everything well and leave to marinate overnight in the fridge, covered with cling film.
To make the herb butter, wash the ground-ivy, chives, and chervil, then shake dry. Pluck the leaves and chop finely. Place the butter in a bowl and beat with a hand mixer until it turns white. Stir in the herbs and season with salt and pepper.
Preheat the barbecue, set up a zone for indirect grilling. Remove the wild boar steaks from the marinade, dry well, and bring to room temperature. Sear the meat on both sides over direct heat, then cook in the indirect-heat zone until done (core temperature: 65 °C / 150 °F). Remove the meat from grill and serve with herb butter.
– Good to know –
Ground-ivy can be used like parsley. It has a slightly spicy, pungent flavor. Its small blue flowers are also ideal for salads.
