Roast Leg of Wild Boar

Soak the deboned leg for 2-3 days in the wine, into which you have added the spices (except the salt) and the finely chopped onion. Drain the meat, salt it and tie it with string so that it keeps its rolled shape during roasting.

Place it in a roasting pan, pour over it a few tablespoons of the wine it was soaking in, and add the fat. Cover well with aluminium foil and roast in a hot oven for about 1 and 1/2 hours. Toward the end of roasting, remove the foil so that the meat browns nicely on all sides.

If needed, add a little more wine and fat. Free the finished meat from the string and serve it, cut into slices, drizzled with the sauce from roasting.