Brown the wildboar in hot oil and then put it in a colander to drain. Saute garlic and rosemary, then being added chilli, onion, carrot and celery.
Put the wildboar and continue to sauté, dusting of flour.
Sprinkle with plenty of red wine and then add the vinegar, making it simmer for at least 3 hours, adding more broth if necessary.
Add the mashed plums and oranges boiled for 30 minutes. Conclude by adding the chocolate and pine nuts.