To cook a wild boar roast, first coat the meat with salt, pepper and olive oil, and sear it in a pan on high heat. Shallow fry a selection of chopped vegetables, such as carrots, onions and celery, in some olive oil. Put the vegetables at the bottom of an oven-proof roasting dish and the meat on top. Roast in a hot oven at 450 degrees Fahrenheit until golden, which usually takes about two hours.
There are different ways to season a wild boar roast, including coating the meat with a paste made of herbs such as thyme, rosemary, oregano and garlic, or leaving the meat in a marinade for at least a day before roasting. To make a simple marinade, mix some red wine with bay leaves, thyme, black peppercorns, a carrot, an onion and a 1/4 cup best-quality red wine vinegar. Bring to the boil, let it simmer for two minutes, and let it cool down before marinating the meat in the liquid.
Some people like to tie herbs, such as bunches of thyme or fresh rosemary, to the meat before roasting. It's important to check that the meat is fully cooked and to allow the roast to rest for at least five minutes at room temperature before carving it and serving it with the vegetables.