WILD BOAR KEBAB

Ingredients for 4 people

2 kg leg of wild boar

1 kg fat wild boar belly

2 large vegetable onions


dry rub:

3 tablespoons brown sugar

2 tbsp sea salt

1 tbsp paprika powder, sweet

1 tbsp onion granules

1 tbsp garlic granules

1 tbsp white pepper

1 tsp chili powder

The day before, cut the meat as flat as possible and into large, thin slices. Mix the spices thoroughly and work them into the meat. Shake off any excess spices from the meat.

Attach a large vegetable onion to a suitable metal skewer. Now alternate layers of lean and fatty venison and press down firmly. Attach another onion at the end. Wrap the skewer very tightly in cling film and freeze overnight.

Preheat the grill. Insert the drip tray and roast the skewer, turning constantly, until the meat is golden brown and crispy.

Now remove, slice the meat thinly and place the skewer back on the grill.