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1.
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Rub the leg of wild boar all over with the salt and the pepper.
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Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.
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2.
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Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes.
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Remove from the heat and let cool to room temperature.
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Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.
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Whisk in the vinegar.
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3.
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Quickly rinse the salt and pepper from the boar to remove most but not all of it.
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Pat meat dry and place it in a shallow dish.
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Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.
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4.
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Preheat the oven to 450F.
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5.
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Remove the leg of wild boar from the marinade and pat it dry.
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Make 20 tiny slits in it all over, and insert a clove into each slit.
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Transfer the boar to a baking dish, and pour one-fourth of the marinade over it.
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Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours.
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Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.
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6.
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When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat.
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To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan.
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Whisk in the chicken or veal stock and bring to a boil over medium-high heat.
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Reduce by about one-fourth, then stir in the red current jelly.
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Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes.
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Remove from the heat.
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7.
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Before slicing the boar remove as many of the cloves as possible.
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Thinly slice the wild boar and arrange it on a platter.
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Garnish with flat-leaf parsley leaves.
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Either pour the sauce over the meat, or serve it on the side.
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*Leg of wild boar is available for mail order from:
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Broken Arrow Ranch
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P.O.
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Box 530
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Ingram, TX 78025
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(800) 962-4263
