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Email to Master Chef Don F. Easley Jr.      

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    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


    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 donít 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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