Out walking on the path behind the house this morning and two young wild boar passed in front of me. Apparantly, as I’ve been told by local hunters, we see lots of boar because they recognise our smell, the sound of ours cars and voices, the lights of our house and our family rythms etc and know we are not out to get them. (Hence the family of boar who boldy presented themselves every night in November to  munch noisily through part of our walnut harvest) Even so, friends or otherwise, the way they cook wild boar here in the village is sumptious. They cut the meat into tiny,tiny pieces and cover with water. Bring to the boil and simmer slowly adding water as needed until the meat is tender. Let the water evaporate then add a some generous splashes of good quality olive oil, 2-3  garlic cloves in halves, one or two chillies,  a few green olives, two sprigs of fresh rosemary and 3/6 salvia leaves and let saute gently again for a short while. Then add glass of white wine and a some  chopped fresh tomatoes, (or canned), salt and freshly ground pepper. Let simmer gently -yet again- (adding water of neccesary) until the meat is truly tender and little sauce remains. The secret is time..it can’t be rushed. Good bread is essential to accompany this dish. Rosemary and garlic pan- sauteed potatoes a must.