Serves 6

3 pounds wild boar shoulder
salt and pepper to taste
4 tablespoons olive oil
4 onions, chopped
6 carrots, chopped
1 stalk celery, chopped
4 tablespoons garlic, chopped
2 tablespoons fresh sage, chopped
1 small sprig rosemary, chopped
2 quarts canned crushed tomatoes
1 1/2 cups white wine
wild boar or chicken stock (or water), as needed 
chopped parsley, for garnish

Season the shoulder well with 
salt and pepper at least 4 hours 
before cooking and refrigerate. Preheat the oven to 325 degrees. Heat the olive oil in a large ovenproof pot over medium heat and brown the meat well on all sides. Remove the meat and add the onions, carrots, celery, garlic, sage, and rosemary to the pot. Cook, stirring often, until tender and fragrant, about 10 minutes. Add the tomatoes and cook, stirring often, until thickened and reduced, about 5 minutes. Add the white wine, return the shoulder to the pot, and add enough stock to come halfway up the shoulder. Place in the oven and cook for an hour, then turn the shoulder. Cook another hour and turn again. Repeat until the meat is tender enough to pull apart easily, adding stock as needed (the age of the hog will determine how long it takes to become tender). Once tender, allow to cool slightly, garnish with fresh parsley, and serve.