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Try wild boar chunks threaded onto kebab sticks and marinated in a mixture of olive oil, red wine vinegar, lemon juice, mustard and green chilli, with red onion, parsley and chives. A meat eater’s feast!
Serves 4
500g Keevil & Keevil wild boar chunks
2 red peppers, deseeded and cut into chunks
1 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1 tbsp Dijon or wholegrain mustard
1 green chilli, deseeded and finely sliced
1 red onion, thinly sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and freshly ground black pepper
Parsley sprigs, to garnish
Mixed leaf salad and tomatoes, to serve
Thread the chunks of wild boar onto 8 soaked wooden kebab sticks with the red pepper pieces.
In a large shallow dish or on a plastic tray (not a metal one), mix together the olive oil, vinegar, lemon juice, mustard, chilli, red onion, parsley and chives. Season with salt and pepper, then add the kebabs, turning them to coat. Cover and leave to marinate for at least 30 minutes, or overnight.
When ready to cook, preheat the barbecue or a char-grill pan. Cook the kebabs for about 15-20 minutes, turning often. Allow them to rest for a few minutes before serving (they will be juicier if you do).
Garnish with parsley sprigs and serve with a mixed leaf salad and tomatoes.
Cook’s tip: Try using Keevil & Keevil ostrich or venison steaks, cut into chunks to make kebabs. Both these meats are lean and tender, making them ideal for cooking over the coals, so try them with the same marinade as used above.
Shopping List
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Wild Boar DicedRich in flavour. Diced Wild Boar is great for casseroles or kebabs.
Price: £39.00
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