Rub the meat with salt and pepper and dice the onions. Then put the wild boar together with the onions in a roasting pan and fry briefly in hot fat. Turn the meat regularly.
Deglaze the meat with meat stock or game stock, then cover and simmer in the oven at 200 degrees (top and bottom heat) for about 2 hours (depending on the thickness of the roast).
Meanwhile prepare the sauce: peel the shallot and dice it finely. Put the shallot cubes, wine vinegar, sugar and a pinch of salt in a saucepan and bring to the boil briefly. Add water and reduce a little. Chop the peppermint, add and stir in until creamy.
Take the roast out of the oven and serve with sauce.
If the combination is too daring for you: The peppermint sauce also goes perfectly with leg of lamb.