Wild Boar Kabob with Cranberry Orange BBQ-shish Kabob
Prep Time: 30-40 minutes | Cooking Time: 15 minutes | Servings: 2-4
This delivers a delight to the eyes as well as the mouth! Serve over Wild Rice with Cranberry mix.
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!
- 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
- 12cloves garlic, peeled and poached
- Salt & Pepper
- Granulated garlic
- 4 - 12 inch wooden Kabob skewers, soaked
- 2tsp oil
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club