Cut wild boar into medium-sized pieces and soak in water and vinegar for at least 2 hours.
Heat up in non-stick pan and let excess-water drip off.
Finely chop (with food-processor): one large onion, 2 carrots, a little rosemary, 6 or 7 sage leaves, 7 or 8 juniper berries.
Once wild-boar is well drained, add in oil, chopped mixture and let simmer till golden brown.
Add to boiling mixture 5 laurel leaves.
Pour in ½ glass vinegar and let evaporate.

Add salt at will and broth (bouillion broth is fine) until cooking is completed.