1. Rinse and pat dry wild boar back, place in a large freezer bag (approximately 6 litres). Add port wine, cinnamon, pimento, pepper, and bay leaves and close the bag. Marinate for 8-12 hours.
2. Remove wild boar from the bag, pat dry. Heat oil in a roasting pan and vigorously brown the meat on all sides. Add shallots and garlic, deglaze with the marinade. Add 500 ml of water, cover and bake for 2-2 ½ hours in a preheated oven at 180° C (fan assisted oven 160° C), turning occasionally.
3. Increase oven temperature to 220° C (fan assisted oven 200° C). Remove lid from the roasting pan and turn the rind facing up, bake for another 20 minutes. Remove wild boar from the roasting pan and keep warm, boil up the stock. Add prunes, reduce vigorously for 5-10 minutes and bind with dissolved cornflour.

Tip: Serve with celery puree and almond-Brussels sprouts.