Mix all the ingredients with a hand blender or blender until obtaining a smooth cream.
Heat the oven to 160°C.
Remove the film from the meat, flavour it with salt and pepper.
Spread the filling out on the lard, place the loin over it and roll tightly.
Heat the butter for the roast in a pan.
Sear the meat with the bay leaves, juniper berries and the rosemary for 3-4 minutes, spooning the butter over the meat as it browns.
Remove the meat from heat.
On the middle rack, let the loin cook for 5 minutes at 160° C then remove from oven (suggested internal temperature of meat: 42°C).
Let rest in a warm place for 10 minutes.
Add the liqueur and the game gravy to a hot pan and let steam, cooking until you obtain a sauce.
Strain into a new pan and keep warm.
For the carrot puree
Peel and dice the carrots.
Cook in an oven with fan for about 20 minutes at 100°C.
Let the steam evaporate, then remove cardamom and bay leaves.
Add the butter and cream then mix with hand blender or blender until obtaining a puree.
Pour into a pan, flavour and then set aside to garnish the plate.
Slice the white bread in half.
Spread the marmalade on one half, cover with the other half and then flavour.
Heat some butter in a non-stick pan and pan-toast the bread until crunchy.
Cut the meat and put two or three slices on the left side of the plate.
Decorate the edges of the plate with the gravy.
Can be served with caramelized apples or pears and spiced bread (choose your preferred side dish).