• 2½ lb/1.2 kg wild boar - the rib meat for preference
• 3-4 large cooking apples, peeled, cored & sliced

Combine all the ingredients for the marinade. Cut the meat into chunks and completely cover in the marinade. Add more wine if the meat is not covered. Leave for three days in a refrigerator and stir often. If it begins to give an unpleasant smell, change the liquid-this is not a ‘cucina povera’ disk. After three days rinse well in warm water. Heat the oil in a heat-proof casserole and add the o