Instructions: Prepare a marinade by boiling the vinegar and wine with the bay leaf, thyme, peperoncino, cloves, 1 onion, carrot and celery. Pour into a large pot and let cool. Place the boar fillet into the marinade and let sit for 48 hours.

Chop the remaining onion and brown in butter, then add the cocoa, sugar, prunes, candied orange peel, raisins and pine nuts. Stir for a few minutes, then add the boar meat and let cook slowly for an hour, then add the filtered marinade, salt and continue cooking until the meat is very tender and the sauce dense. Serve with polenta, potatoes or potato gnocchi.

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