Roast wild boar

Ingredients

• approximately 3 cups of roughly chopped vegetables (see note)
• 1/2 cup olive oil, divided
• salt and pepper to taste
• 1.5-libra. wild boar mini-roast
• fresh herbs (see note)
• 2 cloves garlic, minced
• 1/2 cup water

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Preparation

• Heat oven to 375 degrees. Toss the chopped vegetables in 1/4 cup of olive oil and season with salt and pepper.
• Lay them in the bottom of a small roasting pan and set aside. Heat a skillet on high heat until very hot.
• Season the roast with salt and pepper. Add a tablespoon of olive oil to the skillet and sear the roast on all sides.
• While the meat is searing, take about half of the amount of fresh herbs you have and chop them finely.
• Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
• Place the chopped herbs in a small bowl, and add the minced garlic and the remaining olive oil; stir to form a loose paste.
• After the boar has been seared, rub it all over with the paste and set atop the vegetables in the roasting pan.
• Add the water to the pan, then cover the pan and roast for 1/2 hour, or until internal temperature reaches 155-160 with a meat thermometer.
• Allow to rest before slicing and serving with the vegetables.