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1
Pat the boar pieces dry. Heat the olive oil in a heavy casserole over high heat and brown the boar pieces in batches without crowding, turning until a deep even crust forms on all sides. Remove and set aside. The fat in the pan should be coloured but not burnt.
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2
Reduce the heat to medium. Add the onions and garlic to the same pan and cook, stirring, until the onion is translucent and just beginning to colour at the edges.
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3
Add the raw pepper strips — red and green together — directly to the pan without pre-roasting. Stir to coat in the fat. This is where the dish lives or dies: the peppers must enter raw so that their moisture and sweetness dissolve progressively into the braising liquid over the full cooking time, becoming the sauce rather than a garnish within it. Pre-roasted peppers would dominate and obscure the boar; strips added late would leave the sauce without its defining character.
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4
Return the browned boar pieces to the casserole. Pour in the Vermentino-based white wine. Add the bay leaves, thyme and rosemary. Season with salt and black pepper. The liquid should come roughly one-third of the way up the meat — the peppers will release further moisture as they cook.
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5
Bring to a steady simmer. Set the lid partially displaced — not fully sealed — to allow controlled steam reduction over the braise. Cook over low heat for 90 minutes, turning the boar pieces once at the midpoint. The sauce is ready when the pepper strips have dissolved completely into a bright red-orange sauce and no distinct strips remain; the boar pieces should be surrounded by sauce, not sitting above it.
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6
Taste before serving. The profile must be sweet pepper forward, with the gamey character of the boar present underneath, white wine acidity lifting the finish, and maquis herbs detectable but not dominant. A dark mahogany colour or red-wine depth indicates the wrong preparation; a gamey forward note with absent pepper sweetness indicates the peppers were added too late.