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 […]