3 1/2 pounds wild boar, excess fat trimmed, cut into 1 1/2 -inch cubes
6 cups dry red wine
5 fresh bay leaves
3 sage leaves
2 rosemary sprigs
2 teaspoons juniper berries
2 teaspoons black peppercorns
1 pound Roma tomatoes, chunked
3 tablespoons extra-virgin olive oil
1 red onion, sliced
1 carrot, chunked
1 stalk celery, chunked
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
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