Roasted Wild Boar Leg
- wild boar - 2 lb (1 kg), meat from the leg
- oil - 1/2 cup
- red wine - 8 1/3 cups (2 l), dry
- vinegar - 1 cup
- onions - 4 heads
- black pepper - 20 grains
- bay leaf - 2
- lard - 2 tablespoons
Drain the meat, salt it and secure with a thread to keep its rolled up shape during baking. Place it in an oven dish, top it with a few tablespoons of the wine in which it was soaked, and pour on the oil.
Cover well with aluminum foil and bake in a strong oven for about 1 1/2 hours. Near the end of cooking, remove the foil to crisp the meat nicely on all sides. If necessary, add a little more wine and oil.
Release the finished meat from the thread and serve it cut into slices, with the sauce from the baking poured over them.