Wild boar has more flavor than tame pork. It has to be tenderized a bit, but that’s easily accomplished with an onion-juice marinade. You can use pork or beef medallions instead of boar and any type of cubed vegetables.
BENEFITS: Wild boar (and therefore pork) has protein and lysine for building muscle, bone, and blood. It also contains phosphorus for nerve and muscle function and vitamin B12 for protecting nerves and brain cells.
Yields: about 6 skewers
1 lb. wild boar medallions or pork tenderloin
1/2 cup each cubed white onion, red bell pepper, and green bell pepper
1/3 cup coconut sugar or brown sugar
1/2 cup low-sodium soy sauce or tamari sauce
1/4 cup onion juice
3 Tbs. fresh lemon juice
1 Tbs. minced garlic
1/2 tsp rock salt
1/4 tsp. white pepper
1. Cut the medallions into 1-inch cubes.
2. Make the marinade: Mix all the marinade ingredients in a bowl.
3. Add the boar, cover, and marinate in the refrigerator for 1-2 hours.
4. Remove the meat from the marinade and alternately thread the meat and vegetables onto metal or wooden skewers.
5. Grill the skewers over medium heat, turning frequently, for 10-15 minutes or until the meat is cooked through.
Chef’s Note: To make the onion juice, run two whole onions through a juicer to get the amount you need. If using wooden skewers, soak them in water for at least half an hour before threading.