Marinate small chunks of wild boar in water and wine for about twelve hours. Sear the meat in a skillet
on a medium heat until brown. Arrange the meat in a pan with oil and add chopped carrot, onion, celery,
capers, juniper berries, salt, pepper and cover with stock. Place the covered pan over a low heat for about
2 hours and then deglaze with white wine. Mince about half of the meat in the food processor along with
olives and parsley. Shape the mixture on a baking tray adding the remaining pieces of wild boar and serve
Wild boar, capers, onion, carrot, celery, parsley, green olives, juniper, white wine, beef stock, extra virgin olive oil,
salt and pepper.