Set wild-boar, chopped into small-pieces, to marinate overnight along with all herbs (parsley, onions, garlic, carrot, celery, laurel, juniper-berries, sage, rosemary), water and vinegar. Take out of marinate the morning after, let drain into non-stick pan and heat up with an onions, carrot, rosemary and celery mixture. Add olive-oil and chili-peppers, pitted-black-olives, capers, salt and pepper. Once the meat is golden-brown, douse with ½ glass cognac and set on fire (step away from burners!). Add peeled tomatoes, a little water and let simmer for about 2 hours.