2 leaves Bay leaves
50 gr Butter
550 gr Leg of wild pork
50 gr Olive oil
120 gr Pancetta (bacon)
80 gr Red wine
40 gr Wine vinegar
Heat a little olive oil in a deep pan and brown the finely chopped carrots, onion and clove of garlic; add the thyme, crushed bay leaf and cloves, pour in and reduce the wine and vinegar with salt and pepper. Pour the mixture into a bowl.
Rub the meat with some salt and leave to marinade in the bowl with the sauce for at least six hours.
When ready, drain the leg and brown in a pan with olive oil and diced pancetta (or bacon). Add the marinading liquid and continue cooking for another 10 minutes.
Remove the meat from the heat and transfer to an oven dish. Place in the oven.