Instructions

Using a sharp long knife, poke holes all over the boar leg. Push the garlic and herbs into the holes as deep as you can. Season well with salt.

Prepare a grill or firepit to cook the leg suspended above a ring fire. I suspend the leg from a grill cage using thin wire, about a foot above the coals, and build up a large ring of coals underneath. Place a small sheet tray in the middle of the coals underneath the leg to catch the drippings and to roast some onions.

I like to roast a rear leg just past medium so it’s carveable and tender. Let it go until the internal temperature is about 175 degrees F and the meat can be pulled easily. This could be anywhere from 1 1/2 to 3 hours, depending on how hot your fire is and how big the leg is. Does a fork turn effortlessly inside the leg? Chances are it’s ready.

While the leg is roasting, place 4 onions on the sheet tray underneath the boar. Roast until the outer skin is blackened and the onion is somewhat tender, about 30 minutes.

Remove, peel away the burnt layers. Place the cooked and cleaned onions in a large cast iron skillet.

Add the vermouth, balsamic and broth. Place over medium heat, reduce to a glaze around the onions and serve with the rest of the dish.

Pull the boar meat or slice and serve with the cherries, onions and mustard sauce and PLENTY of supermarket white bread (yes, I mean Wonder Bread ideally).

Pickled Fruit

• 1 cup apple cider vinegar
• 1 cup packed light brown sugar
• 1 cup water
• One 2-inch piece of fresh ginger, peeled and thinly sliced
• 6 garlic cloves, crushed
• 1 jalapeño, thinly sliced crosswise
• 1 tablespoon mustard seeds
• 1 small cinnamon stick
• 1 star anise pod
• 1 bay leaf
• 1 pound Bing cherries, pitted
• 1 pound ground cherries
• 2 nectarines, sliced

In a medium saucepan, combine all the ingredients except the fruit and bring to a boil, stirring to dissolve the sugar. Let cool to room temperature.

Layer the fruit in mason jars. Pour the pickling liquid over the fruit, filling the jars to the top. Refrigerate for a few hours before serving.

Mustard Sauce

• 1 tablespoon butter
• 1/4 cup chopped shallots
• 3 fresh rosemary sprigs
• 1/3 cup grated green apple
• 1 tablespoon tomato paste
• 1/4 cup Calvados or apple brandy
• 1 cup dry white wine
• 3/4 cup chicken or veal stock
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• Salt and white pepper
• 1 tablespoon minced parsley

Melt butter in the oil in a large deep pot over high heat. Add the shallots and cook over medium-high heat until softened, about 1 minute. Add the rosemary and the apples. Cook for another minute or so.

Add the tomato paste, and stir, cooking until slightly caramelized, 2 minutes. Pour in the calvados and cook for a minute stirring. Add the wine and bring to a boil, reduce by about half. Stir in the stock and simmer, until reduced by about half. Add cream and boil for a few minutes more, whisk in mustard. Season with salt, white pepper and parsley. Adjust the seasoning and serve.