Cut the wild boar meat into medium-sized cubes and keep it for two days in the freezer, then take it out and let it defrost at room temperature; alternatively you can also put it directly to cook.
Brown the meat for 10 minutes in a pan without adding other ingredients, then remove it: this operation is to eliminate the too strong and bitter taste of the meat.
Blend the onion with carrots and celery and fry for 10 minutes in oil over medium heat, then add the meat, brown it for a few minutes and add the bay leaf, rosemary, juniper and cloves.
After a few minutes add the wine, mix gently, add the tomato puree with a little minced pork and cook over low heat for three hours, then add salt and pepper and serve the wild boar with the creamy and thick sauce.
