Wild Boar In Gravy

Preparation:

Preparation: Prepare the marinade: chop two carrots, two onions, a clove of garlic, a little parsley, a sprig of thyme. Put this mixture in a saucepan, add a bay leaf, two cloves, the wine, the vinegar, three tablespoons of oil, salt and pepper. Cook over low heat for 15 minutes, remove and leave to cool. Fry the leg with salt, put it in the marinade and let it infuse, covered and in a cool place, for 24 hours. When cooking the meat, drain and dry it. Arrange it in a pan with the bacon cut into strips and brown. When it has browned, cover it halfway with part of the filtered marinade. Place the container in a preheated oven at 200 degrees and turn the leg from time to time. Halfway through cooking, calculate 20 minutes for every half kilogram, cover the container. When the meat is cooked remove it from the pan and keep it warm. Dilute the cooking sauce with the rest of the filtered marinade. Over high heat, reduce by half and blend. Season it with pepper, remove it from the heat and mix it with a few pieces of butter, making it soft and velvety. Serve the wild boar with this sauce on the side. Accompanying wines: Barolo "Riserva" DOCG, Brunello Di Montalcino "Riserva" DOCG, Rosso Del Conte IGT Di Sicilia.