500 g of wild boar meat
1 onion
1 carrot
1 stalk of celery
1 clove of garlic
1 clove
2 juniper berries
1 bay leaf
1 teaspoon of tomato paste
30 g of sultana raisins
50 g of pine nuts
100 g of chickpeas
Olive oil q.b.
Salt and Pepper to taste
Vino Nobile di Montepulciano DOCG to taste
1 onion
1 carrot
1 celery stalk
1 clove
2 juniper berries

Cut the wild boar meat into small pieces to put inside a large bowl, sprinkle it with Vino Nobile di Montepulciano DOCG until it is completely covered, and add all the washed and chopped vegetables and the spices.
Let the meat marinate for about 12 hours and soak the chickpeas; after 12 hours, drain and rinse the meat under running water.
Put the oil and meat in a high-sided pan, brown it quickly so that the juices are sealed inside, then add the chopped vegetables and spices.
When the vegetables are sautéed, and the meat will tend to dry, add some Vino Nobile di Montepulciano DOCG, let it evaporate, then add the concentrate diluted with 1 dl of hot water; add the raisins, pine nuts, and bay leaves, mix all, and cook. If necessary, add more hot water. Meanwhile, boil the chickpeas in hot water with a pinch of salt and, when cooked, blend them to cream.
Serve putting the chickpea cream as a base with the wild boar bites on top. Serve hot.