Rosemary wild boar roast with spiced roasted pears

Thoroughly rinse the wild boar leg, pat it dry, then season with salt and rub thoroughly with freshly ground black pepper.

Heat the lard in a heavy ovenproof skillet or cast-iron pot, and sear the meat on all sides over high heat for 2-3 minutes until golden brown, then set aside.

In the remaining fat, sauté the finely chopped yellow onion and minced garlic. Return the meat to the pan, add the fresh rosemary sprigs, and pour in the dry white wine and beef stock.