Roast Leg of WILD BOAR with Rose Petal Sauce

Serves Approx. 15 - 20

1 leg of wild boar, about 10 lbs (4.5kg)           
12 oz (300g) rose petal jelly
1 pint (600ml) stock or water           
Seasoning
2 oz (50g) flour           
Pinch of sugar
4 cloves garlic, crushed           
Oil
2-3 drops rose oil (available from a chemist)


1. Rub the leg with salt, pepper, sugar and oil. Place in a roasting tray with a generous amount of water. Cover the dish with foil and roast in a moderate oven (1900C/3750F/ gas 4-5) for 3-4 hours, or until tender. Turn the meat after two hours to ensure even cooking.

2. Remove the meat from the tray and set aside until ready to serve. When the roasting tray juices are cooked, add the flour and whisk thoroughly. Stir in the hot stock (or water) and rose oil. Bring to the boil and simmer for 10 minutes, then add the rose petal jelly and simmer for a further 5 minutes. Correct the seasoning and strain.

3. Carve the roast and serve the sauce separately.