Ingredients: Per 4 servings
Wash the boar meat (preferably shoulder or ribs cuts) in cold running water, and marinate overnight in red wine with garlic, a small sprig of rosemary, a few marjoram leaves and half an onion, lightly warming up the marinade. The following day, in a large pan, stir fry 2 garlic cloves and a few rosemary leaves in oil. Remove the boar meat form the marinade, cut it in small pieces and add it to the pan, season with salt and brown for a few minutes. Then pour over a little marinade. Then add the peeled tomatoes and one chili pepper, continue cooking lid-on, basting form time t time with hot water so as to keep a good amount of cooking liquid which will accompany the meat when served hot at table.