1Begin by preparing the marinade for the Wild boar meat. In a large non-reactive bowl, combine the cubed Wild boar meat with 750g of Chianti Classico. Roughly chop 50g of Carrots, 50g of Celery, and 50g of Yellow onion, and add them to the bowl along with half of the Garlic cloves, Rosemary, Sage, Bay leaves, Juniper berries, and Black peppercorns. Ensure the Wild boar meat is fully submerged. Cover and refrigerate for at least 12 hours, or up to 24 hours.
2After marinating, remove the Wild boar meat from the marinade, reserving the liquid and vegetables. Pat the Wild boar meat thoroughly dry with paper towels.
3Prepare the soffritto: finely dice the remaining Carrots, Celery, and Yellow onion. Mince the remaining Garlic cloves.
