Preheat the oven to 350°F.

Lightly season the boar (or pork roast) with salt and pepper. Heat a large Dutch oven over medium heat. Sear the boar roast on all sides until medium brown ~ about 2 to 3 minutes per side. Remove the roast and set aside on a plate.

Melt the butter in the Dutch oven. Add the onion, thyme, and cinnamon sticks and stir, scrapping up any browned bit. Cook for about 3 minutes, until the onions are evenly browned. Add the garlic and cook until fragrant ~ about 30 seconds. Sprinkle the flour over the onions and stir until thoroughly saturated. Slowly add the port, stirring constantly, until fully absorbed. Add in the chicken broth, lingonberry jam, juniper berries, brown sugar, and apple cider vinegar. Thoroughly stir and remove from the heat. Place the boar roast into the pot and cover. Place in the oven and cook about 20 minutes per pound (about an hour and forty minutes) or until the internal temperature reaches 145°F. Remove from the oven and let sit while you finish the mashed potatoes.

When there is about 30 minutes left on the roast, fill a large pot with cold water. Season heavily with salt and add the potatoes. Partially cover and place on a high flame until boiling. Reduce the flame to medium and cook until the potatoes crumble when speared with a fork or knife (about 20 minutes).

Remove from the flame and drain. Return the potatoes to the pot and add the butter. Using a hand mixer or potato masher, add in the cashew milk a little at a time until you reach your desired consistency. Season to taste with garlic salt and the horseradish, mixing well.

Remove the roast from the Dutch oven and carve on a cutting board. Remove the cinnamon sticks and thyme from the sauce. Taste the sauce and add salt and pepper as desired. Plate the mashed potatoes with your desired vegetable. Divide the meat among plates and top with the lingonberry gravy.

Enjoy!