for 4 people

wild boar meat 800 gr
ripe tomatoes or “peeled” 400 gr
black olives 200 gr
an onion
a carrot
a stalk of celery
2 cloves garlic
bay leaves
rosemary
nutmeg
Red wine
olive oil
[Broth, optional]
salt
pepper

Preparation

Cut the flesh into pieces, like “stew”.
Put them in a pan, add salt and let them to make water on the fire for a few minutes.
In a pan fry in 8 tablespoons of olive oil, chopped onion, carrot, garlic and celery, also add the bay leaves and a little of rosemary and sauté herbs.
Add the pieces of drained boar and let them color well to high heat.
Pour a couple of glasses of wine, salt, pepper and cook slowly.
When will be restricted add the tomatoes and cook pouring water or broth when necessary.
Half an hour before serving, add the olives and flavored with nutmeg.

It is good to marinate the meat for 48 hours in red wine with the addition of the herbs (the same which can then be chopped and used for the initial fried) and flavorings.