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- Note: for vegetables, we used 1/2 fennel bulb, 1 white onion, 2 cloves garlic, 2 large carrots, 2 celery stalks
- Note: for herbs, we used a bundle of thyme, 3 sprigs of rosemary, and a handle of fresh oregano leaves
- approximately 3 cups of roughly chopped vegetables (see note)
- 1/2 cup olive oil, divided
- salt and pepper to taste
- 1.5-lb. wild boar mini-roast
- fresh herbs (see note)
- 2 cloves garlic, minced
- 1/2 cup water
View Full Recipe at A Couple in the Kitchen
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