SOAKED BOAR KABOBS
Source of Recipe
Master Chef Don Easley
List of Ingredients
1package Wild Boar Tenderloins
1 onion, cut into 1 inch cubes
1 Green Pepper, cutin 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
2tsp oil Recipe
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.
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