Braised Leg of Wild Boar with Sweet and Sour Sauce

• 1 8 lb (3.6 kg). or more leg of wild boar
• preserving marinade (see below)
• 4 tbsp (60 ml) butter
• 4 tbsp (60 ml) oil
• 2 onions, sliced thin
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• salt
• freshly ground pepper
• 1 cup (225 ml) dry red wine
• 2 cups (475 ml) veal stock
• 6 tbsp (90 ml) sugar
• 2 garlic cloves, peeled and crushed
• 1 bay leaf
• 1/4 cup (60 ml) vinegar
• 4 tbsp (60 ml) grated unsweetened chocolate
• 1 tbsp (15 ml) potato starch or roux of 1 tbsp (15 ml) flour, 1 tbsp (15 ml) butter (opt.)
• 1/4 cup (60 ml) white raisins
• 15 dried prunes, soaked in Madeira
• candied citron
• candied orange peel
• 1/2 lb (.2 kg). lard or shortening
• 1 lb (.5 kg). onions, chopped coarse
• 1 lb (.5 kg). carrots, peeled and chopped coarse
• 1 lb (.5 kg). celery, chopped coarse
• 1 small bunch or parsley, chopped coarse
• 2 bay leaves
• 1/4 cup (60 ml) chopped fresh basil leaves or
• 2 tbsp (30 ml) dried basil
• 1 whole head garlic, crushed but not peeled
• 3 tbsp (45 ml) dried thyme
• 1 tsp (5 ml) whole cloves
• 1 tbsp (15 ml) salt
• 2 qts. wine vinegar
• 1 qt. red wine

1. Remove skin from the ham, score it, and place in a large terrine or crock.
2. Cover with the cooked, cooled marinade (see instructions below) and place in the refrigerator for 7 to 8 days, turning the ham at least twice a day.
3. Heat the butter and oil in the bottom of a large flameproof casserole and add the sliced vegetables.
4. Cook for 5 minutes, then add the boar and brown it on all sides with the vegetables.
5. Sprinkle with salt and pepper and add the wine.
6. Reduce to half and add the veal stock.
7. Partially cover the casserole and place in a preheated 350 degree (175 C.) oven for about 3 hours, or until the thermometer registers 170 degrees (80 C.).
8. Remove the meat to a serving platter and keep warm; defat the juices from the roast.
9. Dissolve the sugar in a saucepan with the garlic and bay leaf.
10. When it has turned a golden color, add the vinegar.
11. The sugar will congeal, but keep stirring it with a wooden spoon until it dissolves again.
12. Ad the chocolate, bring to a boil, lower the heat and cook until the chocolate is completely melted.
13. Add 1 cup (225 ml) of the juices from the roast and stir well.
14. Strain into a clean saucepan.
15. If you feel that the sauce is too thin, thicken with the potato starch or roux.
16. Simmer the sauce until it is the correct density.
17. Add the raisins and prunes, then the candied citron and orange peel.
18. Slice the boar and serve the sauce on the side.
19. In a large casserole, heat the lard and add the onions, carrots, and celery.
20. Cook until soft but not brown.
21. Add the remaining ingredients, let come to a boil, lower the heat, and simmer for 45 minutes.
22. Remove from the heat and cool completely.
23. Place the meat in a large crock and cover with the marinade adding water if necessary.
24. Cover the crock tightly and keep in a cool place.
25. This marinade may be reused by reboiling it and storing it in sterilized jars.

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Taken from online-cookbook.com/goto/cook/rpage/000C65 (may not work)