Boar With Capers

Preparation:

Preparation: Keep the wild boar overnight in water and salt to remove the blood, then, after cutting the meat into small pieces (like stew) or into small thick slices, for half a day in red wine. Then cook with rosemary, sage, onion and oil for about two hours. Add a little wine if necessary. When the meat is almost cooked, remove the odors, add chopped parsley, garlic, capers and anchovies with a glass of vinegar and finish cooking, adding salt.