We've had boar in the past, particularly in Tuscany where it is commonly served roasted, in ragus, and in sausages. When we found a wild boar roast in our local market, we decided to treat it essentially like a little 1.5-pound roast pork, which in many ways, it is.
Toss the chopped vegetables (onion, 2 garlic cloves, carrots, celery and fennel) 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. Place the chopped herbs in a small bowl, and add the remainder of the minced garlic and 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.
Tie the remaining herbs together with butcher's twine and throw into the roasting pan.
Add the water to the pan, then cover the pan and roast for 1/2 hour, or as long as it takes to reach an internal temperature of 155-160 with a meat thermometer.
Allow to rest about five minutes before slicing and serving with the roasted vegetables.