Pour the wine into an earthenware or steel pot, add a coarsely cut peeled onion, the carrot (scrape off the skin first), the celery (washed), the bay leaf, rosemary and a few black peppercorns.
Mix together, add the meat and leave to marinate for twelve hours.
Peel and slice the remaining onion and fry gently with four tablespoons of oil in a casserole dish over a low heat.
Meanwhile, remove the boar from the marinade and drain well.
After the onion has cooked for about eight minutes add the boar and leave it to soak up the flavour of the onion for a few minutes.
Season with salt, turn up the heat, pour in half a wine glass of the marinade and reduce the liquid.
Next, lower the heat to its minimum setting, put a lid on the casserole dish and leave it to cook for three hours or until the boar is succulently tender.
While the casserole is cooking you can moisten the meat with a little hot water or vegetable stock if necessary.
Wine Pairing: Chianti Classico