Mustard and juniper roast wild boar | Tender autumn game roast

Thoroughly wash the wild boar meat, pat dry, and trim off any silver skin. Rub the meat with salt, freshly ground black pepper, finely crushed juniper berries (crushed in a mortar), and mustard.

Cut the smoked bacon into thin strips, peel the vegetables (carrots, parsley root, yellow onion) and slice into larger pieces, and crush the garlic cloves.

Heat the lard in a heavy-bottomed Dutch oven or roasting pan, and render the fat from the smoked bacon until crispy. Remove the bacon, then sear the marinated wild boar meat on high heat on all sides to seal in the juices.