This wild boar is irresistible, and always a success at dinner parties, not to mention the fact that you can have any leftovers cold in sandwiches. There are a couple of instructions you must follow: marinate for 3 days,  stick to the high temperature cooking instructions and use a not-too-big tray so that the marinate does not evaporate completely. Adapted from an epicurious recipe. Serves 8-10 2,5-3kg boneless leg of wild boar 1/4 cup coarse sea salt 1/4 cup coarsely ground black pepper For the marinade 4 cups red wine 2 dried bay leaves 50g fresh sprigs of thyme 2 Tbsp black peppercorns 6 cloves 1 carrot (about 60g), cut in 1cm chunks 1 onion (about 120g), cut in eighths 1/4 cup red wine vinegar To roast the wild boar 20 cloves For the sauce 2 cups chicken stock 2 Tbsp thyme honey Rub the wild boar with the salt and pepper, place it in a shallow dish, and refrigerate for 36 hours loosely covered. To prepare the marinade add the wine , bay leaves, thyme, peppercorns, …