Instructions

Cut the meat into pieces, rinse it with vinegar, and marinate it in a large bowl with wine, parsley, and onions. Mix all the ingredients together and refrigerate for 12 hours.

The next day, strain the meat from the wine and sauté it in olive oil until the wild boar forms a crust.

Add the wine, salt, and peppercorns, then cook on low heat for 2 hours, until the meat is tender and only a small amount of liquid remains.