2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. bay leaf
Pinch of allspice
1 clove garlic, mashed
1 recipe wild rice stuffing
12 whole pitted prunes, soaked in cognac
4 tbsp. lard, vegetable oil or butter
1 yellow onion, thinly sliced
1 carrot, thinly sliced
4 cloves garlic, minced
Herb bouquet

GRAVY:

1 c. white wine
4 tbsp. chopped shallots
3 tbsp. butter
1/2 c. heavy cream
Salt & pepper

The day before serving, rub the salt marinade well into the meat and put it in a large covered bowl in the refrigerator. Turn every 3 hours.

The next day, prepare the stuffing according to directions. Preheat oven to 350 degrees.

Rub all the marinade off the meat and pat dry with paper towels. Add the lard, onions, carrots and garlic to the roasting pan. Saute vegetables until soft, about 10 minutes. Put the roast in the pan, fill the center with stuffing, and top with prunes. Add the herb bouquet to pan.

Cover roast 15 minutes. Reduce heat to 325 degrees and continue roasting, allowing 30 minutes per pound. A meat thermometer should register 180 degrees. To brown the roast, remove the cover 1/2 hour before completion time. If bone tips brown too quickly, cover each one with a piece of raw potato or aluminum foil. Transfer roast to a heated platter.