Put the boar in a large bowl and cover with 4 cups of the wine. Toss in 3 of the bay leaves, the sage, rosemary
, juniper berries and peppercorns
. Cover with plastic wrap
and refrigerate overnight.
The next day, heat a wood-fired oven to a moderate temperature. Alternately, preheat the oven to 300 degrees F.
Transfer the meat from the red wine marinade
to a large Dutch oven
; discard the marinade. Add the remaining 2 bay leaves
, the tomatoes
, olive oil, red onion
, carrot, celery
, the remaining 2 cups wine
and big pinches of salt and pepper. Roast
until the boar is tender, about 4 hours.