Wild boar is a meat that is hunted in my part of southwest France, and something you can find on the menu at local restaurants. I didn't actually believe there were wild boar in the area until I saw one run across the road in front of my car last year. The fierce-looking and very large black animal was hard to miss! This boar leg recipe comes from my brother-in-law, Chris, and is definitely worth a try if you have the boar and the time.
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Fill a roasting pan (preferably a disposable aluminum pan) by two-thirds with water and add the garlic cloves and onion. Place the pan under the grill rack of a gas grill over the center burners. Light the outer burners, leaving the middle burner unlit, and preheat the grill to 225 degrees F. Remove the meat from the fridge 30 minutes prior to cooking, to allow it to come to room temperature.
Place the meat on the grill rack above the pan (you want to make sure the drippings from the meat are caught by the pan). Close the lid and cook, checking the pan occasionally and adding more water if necessary, until the meat reaches an internal temperature of 180 degrees F, 7 1/2 to 10 hours total, or 1 1/2 to 2 hours per pound. (This sounds like a high internal temperature, but it is necessary for the connective tissue to break down, resulting in fork-tender meat.) Remove the meat from the grill, cover with foil and let rest for 10 minutes; dispose of the drippings.
Slice the meat off the bone and serve immediately.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.