Roasted Leg of Wild Boar
Ingredients
- One 6-pound leg of wild boar*
- 1/4 cup coarse sea salt
- 1/4 cup coarsely ground black pepper
- 4 cups hearty red wine
- 2 dried imported bay leaves
- 40 sprigs fresh thyme, rinsed
- 20 black peppercorns
- 6 cloves
- 1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
- 1 medium onion, cut in eighths
- 1/4 cup best-quality red wine vinegar
- 20 whole cloves
- 2 to 3 tablespoons olive oil
- 2 cups chicken or veal stock
- 3 tablespoons red current jelly
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