Bring the red wine and vinegar to the boil. Clean and roughly dice the onion, carrot and celery, add all the spices. Cover and simmer for 5 minutes, then allow to cool.
Cut the wild boar meat into 3-4 cm cubes, place in the cold marinade and cover and let sit in the refrigerator overnight (at least 12 hours), mix more often (if you are not asleep). It is practical: fill the wild boar with the marinade in a freezer bag and seal it airtight; simply squeezing it together has a clean mixing effect.
Remove the meat cubes from the marinade, drain and dab with kitchen paper. Pour marinade through a fine sieve, collect and set aside.
Heat 5 tablespoons of oil in a Dutch oven and brown the meat in portions. Salt and pepper, pour in half of the marinade and stew the meat in a closed saucepan for 90 minutes.
Soak the dried plums in the remaining marinade. Soak 30 g raisins in water.
Drain the plums and raisins while collecting the marinade. Cut the plums into fine strips, finely chop the onion and 1 teaspoon rosemary.
Melt two tablespoons of butter in a pan, sauté the onion until translucent, stir in the plums, orange peel, raisins and rosemary, mix and pepper, pour in the marinade and simmer.
After about 60 minutes of braising time, add the mixture to the meat in the casserole, braise for another 20 minutes, season with salt and pepper.
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