In a large pot, pour the wine and vinegar and add the carrot, garlic, onion, thyme, sage, bay leaf, parsley, peppercorns and salt.
Bring to a boil, reduce heat and let cook for 15 minutes.
Remove the pan from the heat, let the sauce cool and transfer to a bowl.
Take the meat, cover and let marinate 2 days in a cool place, stirring it occasionally.
In a saucepan, heat oil and butter.
Drain meat and keep the sauce.
Pass the meat to the pan and brown, stirring frequently.
Drizzle it with half the reserved marinade, bring to a boil, reduce heat and cook for 1 ½ hours.
Add the olives and let cook over low heat for 30 minutes.
Discard the garlic and herbs and serve wild boar with mashed potatoes.