Prepare the meat:
If the wild boar leg is whole, start by making small incisions in the meat, so that the flavors can penetrate better. Massage the meat with salt, pepper and a sprig of chopped rosemary. Let it rest for at least 30 minutes.
Marinade:
In a bowl, mix the honey, mustard, balsamic vinegar and extra virgin olive oil. Add a crushed garlic clove and a sprig of rosemary. Pour this marinade over the wild boar meat and let it marinate in the refrigerator for at least 2 hours, preferably overnight, turning the meat every now and then to ensure even marinating.
Cooking the meat:
Preheat the oven to 180°C (static) or 170°C (fan assisted).
In a large frying pan, heat a drizzle of oil and brown the wild boar leg on all sides until golden brown. This helps seal in the meat juices.
Transfer the browned leg to a baking tray and pour half of the marinade over it. Also add a glass of red wine and a sprig of fresh rosemary.
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