Wild boar with olives

Preparation:

Preparation: Pour the wine and vinegar into a saucepan, add a carrot, a clove of garlic, an onion, a sprig of thyme, two sage leaves and two bay leaves, a sprig of parsley, a few peppercorns and a large pinch of salt. Cook for a quarter of an hour. Remove from heat, let cool, pour into a bowl. Arrange the meat cut into pieces in the container and marinate, covered and in a cool place, for up to two days, turning the pieces from time to time. In a saucepan, heat a glass of oil and a knob of butter, brown the drained meat. When it is coloured, add salt and pepper, sprinkle with a part of the marinade and cook for an hour and a half. Add the pitted olives and continue cooking for half an hour over low heat. Serve the hot stew with mashed potatoes. Accompanying wines: Colli Orientali Del Friuli Cabernet Franc "Riserva" DOC, Chianti Classico "Riserva" DOCG, Duca Enrico IGT Di Sicilia.