1 Leg of boar, approximatly 5 lbs.2 small yellow onions, 1 finely chopped, 1 in medium dice.1 green bell pepper, 1/2 finely chopped, 1/2 in medium dice.6 stalks celery, 3 finely chopped, 3 in medium dice.10 cloves garlic, finely chopped.1 bunch green onions, chopped.3/4 cup chopped parsley.3 carrotts, chunked.1 tspn. salt.1/2 tspn. cayenne pepper.1/2 tspn. black pepper.1/2 tspn. ground thyme.1/2 tspn. ground basil.1 bay leaf.1/2 tablespoon cajun seasoning.2 tablespoons worcestershire sauce.5 drops liquid crab boil.1/2 cup dry red wine.1/4 cup vegetable oil.1/4 cup flour.

Combine finely chopped vegetables: 1 onion, 1/2 bell pepper, 3 stalks celery, 1/2 the parsley and all of the garlic. Make several deep incisions in roast and stuff mixture into slits. Marinade roast overnight in the refrigerator. When ready to cook, preheat oven to 350 degrees F. In large cast iron pot, heat oil over medium high heat. Dry roast well with paper towels and sprinkle with flour. Sear roast on all sides until nicely browned, making sure it doesn't burn. Add 1/2 cup water and the red wine. Add medium diced onion, bell pepper, celery, green onions and remaining parsley to the pot. Spread evenly around roast. Add bay leaf, thyme, basil, crab boil, worcestershire sauce and cajun seasoning. Cover and cook in oven for 2 1/2 hours. Add carrotts and cook for an additional 45 minutes. Remove roast and carrotts and set aside. Place remaining liquid in refrigerator until the fat separates from the gravy. Strain off the fat and return pot to stovetop. Add 1 cup of water mixed with 2 tablespoons of flour and blend into gravy. Season to taste with salt, pepper and parsley. For a richer gravy, add 2 tablespoons of demi glace dissolved in some hot water. Serve over rice or butter noodles.