3 pounds of wild boar meat (ask your butcher to special order)
2 large onions, diced
1 cup dry red wine
1 cup Greek olive oil
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon dried oregano
4-5 allspice berries
2 tablespoons tomato paste
2 cups of stock (from the first boil)
The day before cooking, place the meat in a bucket or other large container that is at least five times larger than the piece of meat, and fill to the top with cold water. Over the course of the next 10-12 hours, change the water 2 or 3 times, and in the last change, add 1-2 cups of vinegar to the water to remove any remaining gamy odor.
Cut the meat into a few large pieces. Put the meat in a large stock pot, cover with water and bring to a boil. As soon as it starts to boil, turn the heat down and simmer. Scoop off and discard any foam that rises to the top, continuing until the water is clear, about 15 minutes. Simmer for 30 minutes more, remove from heat. Remove the meat from the pot and drain. Pour off two cups of water from the pot and set aside. Discard the remaining water.
In a sauté pan over medium heat, sauté the onions in the olive oil until translucent. Cut the meat into serving sized pieces (size of a small fist) and add to the pan, browning on all sides. Transfer meat, onions and any juices to a crock pot. Pour in the wine and stir. Add all remaining ingredients, including the two cups of stock from the first boil, stirring well. When all the ingredients are blended, cover and cook on low for 8-10 hours or until meat is tender.