Ingredients (for 4 people):
1 wild boar leg (about 1.5-2 kg)
2 tablespoons of honey (preferably wildflower or acacia)
2 tablespoons of Dijon mustard (or whole grain mustard)
2 cloves of garlic
2 sprigs of rosemary
1 glass of red wine (preferably full-bodied)
1 tablespoon of extra virgin olive oil
1 tablespoon of balsamic vinegar
Salt and black pepper to taste
Method:
Crock-Pot Stuffing
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