I love wild boar - tenderloin, stew meat, you name it (and thankfully they have always had a good marketer and haven't been referred to as "feral swine"). It is normally hard to find, but D'Artagnan is a great source for it and many other types of game meat by mail-order.
This recipe comes from The Silver Spoon, the self-styled bible of Italian cuisine. I have to admit, I turn here many times when I have an unusual ingredient and know other cookbooks will fail me. The brininess of the olives marries well with the nutty, slightly gamy flavor of the boar to produce a very tasty dish, especially when paired with a robust red with some fruit like a Corbieres from the Languedoc region of France.
In this case, you marinate wild boar stew meat for 2 days in a concoction of white wine, vinegar, carrot, onion, garlic and herbs that you simmer together for 15 minutes ( add the boat once cool).
Once marinated, brown the boar pieces in butter. Then add half the marinade and simmer for 90 minutes; add 1.5 cups pitted green olives and simmer for another 30 minutes before serving.