8-10 lb. wild boar roast, boned
Pure lard
1 qt stock or equivalent chicken broth
8 bay leaves
8 cloves garlic
1/8 tsp. marjoram
1/8 tsp. tarragon
¼ tsp. Virginia Olson Savory Seasonings Bake Bend
4 cups beef bouillon
1-2 tsp. Lawry’s Seasoned Pepper
6 carrots, peeled and coined
4 potatoes, peeled and cubed

Preheat over to 300º. Brown meat in hot lard in large roasting pan. Lard may be wiped out before cooking or left in pan. Add stock, bay leaves, garlic, marjoram, tarragon, savory seasonings and beef bouillon cubes to the roast in roaster. Roast 3 hours. Turn oven down to 250º, add Lawry’s Seasoned Pepper and cook until well done. When meat is done, pressure cook carrots, and potatoes until tender. Add to roaster and cook only 15 minutes longer to marry vegetables with meat and juices. Tip: turn roast every half-hour and add stock or broth to keeping it from drying out.

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