For the marinade, chop the carrots, onions, celery and garlic cloves and mix with the herbs, which have also been chopped, and the red wine. Place the wild boar meat in the marinade, cover and refrigerate for 8 hours. In the meantime, turn the meat from time to time. Then remove the meat from the marinade, rinse briefly and pat dry. (The marinade is not used further because of its sour smell.) Chop the carrots, onions, celery stalks, rosemary, sage and garlic cloves and sauté in a pan in hot olive oil. Add the meat, sauté briefly and pour red wine. Mix in the peeled tomatoes. Season with salt and pepper and simmer on low heat, covered, for about 2 hours. Remove the meat and keep warm for a short time. Strain the juice (best done with a float) and bring to the boil again. Season to taste with salt, pepper and a pinch of sugar. Slice the meat, arrange on warmed plates and generously pour sauce over it.