Sweet and Sour Wild Boar

1/2 lb. (680 g) wild boar roast, cut into 2-inch pieces

1 bottle (750 ml) dry red wine

2 T. (30 ml) extra-virgin olive oil

1 small yellow onion, cut into fine dice

1 carrot, cut into fine dice

1 stalk celery, cut into fine dice

Kosher salt

2 fresh bay leaves

1 clove garlic, smashed

1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices

1 T. granulated sugar

1 1/2 (22 ml) T. white wine vinegar

 

Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.