Cinghiale in Agrodolce (Wild Boar in Sweet and Sour Sauce)

Cut the Wild boar shoulder into 4-5 cm cubes. Place the wild boar shoulder in a large non-reactive bowl.

Add the Red wine, Juniper berries, Bay leaves, Rosemary, Orange zest, and Garlic to the bowl with the wild boar shoulder. Season generously with Salt and Black pepper. Mix well to ensure all meat is coated. Cover and refrigerate for at least 12 hours, preferably 24 hours.

After marinating, drain the wild boar shoulder, reserving the marinade liquid and all the aromatics (juniper berries, bay leaves, rosemary, orange zest, garlic). Pat the wild boar shoulder pieces thoroughly dry with paper towels.