Mushroom and bacon wild boar roulade | Festive autumn game roast with silky celeriac purée

Finely dice the Kolozsvár bacon and one of the yellow onions, and crush 2 cloves of garlic. Clean the brown button mushrooms and cut them into thin slices or small dice.

In a frying pan, melt 1 tablespoon of lard, add the diced bacon, and fry until lightly crispy. Add the finely chopped onion and crushed garlic, sauté until translucent, then add the mushrooms and half of the crumbled thyme. Season with salt and freshly ground black pepper, and cook until all the liquid from the mushrooms has evaporated. Remove from the heat and allow to cool until lukewarm.

Cut the wild boar haunch into 4 large slices of even thickness (or butterfly into one large sheet), pound gently, then lightly season both sides with salt and pepper.