| Wild Boar Kabob with Cranberry Orange BBQ-shish kabob |
| Prep Time: | 30-40 min. | Cooking Time: | 15 minutes |
| Servings: | 2-4 |
| Comments: |
This delivers a delight to the eyes as well as the mouth! Serve over Wild Rice with Cranberry mix. |
Ingredients:
1 package Wild Boar Tenderloins
|
| 1 onion, cut into 1 inch cubes |
| 1 Green Pepper, cut into 1 inch cubes |
| 1 Zucchini or yellow squash, cut into 1 inch cubes |
| 1/2 lemon, sliced thinly |
| 1/2 lemon, juiced |
| 12 cloves garlic, peeled and poached |
| Salt & Pepper |
| Granulated garlic |
| 4 - 12 inch wooden Kabob skewers, soaked |
| 2 tsp oil |
|
| Cut boar tenderloins into 4 pieces (1.5 to 2 oz each). |
| Wrap garlic cloves in lemon slices. |
| Skewer boar, followed by onion, pepper, squash, and wrapped garlic clove. Do this 3 times per skewer. |
| Dribble lemon juice over kabobs, and season with salt, pepper and granulated garlic. |
| Sprinkle with oil. |
| Place on hot grill. Keep moving kabobs so they don't burn. If browning too much, turn down grill. |
| Cook until boar reaches internal temperature of 165 degrees. Baste with BBQ sauce just before removing from grill. |
| To make BBQ sauce: Mix 1 jar Cranberry Chutney, 1 fresh orange peeled and wedged and 1 cup of your favorite BBQ sauce. |
| Put all sauce ingredients in a bowl and mix well. Use a basting sauce and have on the side for extra zip! |
