Soak the juniper berries in water for 5 minutes. Remove any skin and gristle from the boar. Rub the meat with salt and paprika. Heat the oil in a roasting tin on the hob and seal the meat.

Cover with the bacon and secure the bacon in place with the cloves. Add the juniper berries and the soaking water.

Roast the meat on the second shelf from the bottom of a moderately hot oven (200°C, 400°F, gas 6) for 1 hour. When the meat is cooked, remove the bacon, then transfer the meat to a plate, turn off the oven and leave the meat to stand for 15 minutes before removing it from the oven.

Stir the flour into the apple juice until smooth. Dilute the roasting juices with the stock, pour into a saucepan and stir in the apple juice until the sauce boils. Stir in the cranberry sauce. Season the sauce to taste and simmer for 5 minutes.