Spiced WILD BOAR
Serves 8-10

5 lb (2.5kg) rolled leg or loin of wild boar, skin removed          
1 teaspoon whole cloves
Pinch ground cinnamon
3 oz (75g) soft, pale brown sugar           
1 teaspoon saltpetre
1 tbsp. black peppercorns           
4 oz (100g) coarse sea salt
1 dessertspoon pink peppercorns           
½ pint (300ml) water
1 tbsp. juniper berries

1. Rub the joint all over with the sugar and leave for two days in a crockery or glass bowl (never metal).

2. Roughly crush the dried peppercorns, juniper berries and cloves, add the salt, saltpetre and cinnamon and mix all together. Rub over the leg of wild boar. Keep turning the joint and rubbing the mixture in for the next week to ten days in a cool place. The salt and sugar will cause the meat to exude rich aromatic juices.

3. Before cooking, rub the ground spices off the meat, but do not rinse to clean. Place the joint into a close-fitting, heavy casserole dish, fill with the water, cover with greaseproof paper to prevent evaporation and place in a low oven (1400C/2740F/gas 1) for five hours.

4. Leave to cool in the liquid for two hours or so. Before the fat sets, remove the joint, wrap it in foil, place heavy weights on top (3-4lbs / 1/5-2kg) and set overnight in another container. The meat will keep for several days in the fridge. Carve very thinly and serve with salad and baked potatoes