Spanish WILD BOAR Kebabs
Serves 4

2 lb (900g) wild boar steak           
1 red pepper
8 oz (225g) button mushrooms           
1 green pepper
8 oz (225g) button onions or shallots           
Marinade (below)
2 large apples

1. Cut all the ingredients into bit-sized pieces and put into a dish. Cover with the marinade and refrigerate overnight.

2. Drain the marinade into a bowl. Alternately thread all the ingredients on to large bamboo skewers, (placing a piece of steak after each mushroom, onion, pepper and piece of apple).

3. Cook on the barbecue for 5 minutes each side until tender, brushing with the reserved marinade.

Marinade
1 bottle of red wine           
2 oz (50g) parsley stalks
½ pint (250ml) cider           
Salt
¼ pint (125ml) vegetable oil           
1 tbsp. black peppercorns           
8 oz (200g) onions, sliced           
1 sprig thyme
8 oz (200g) carrots, sliced           
2 bay leaves
4 oz (100g) celery, chopped           
4 tbsp. garlic vinegar

1. Mix all the ingredients together in a large glass or earthenware bowl.

2. Add the meat and leave to marinate for at least 12 hours, turning occasionally. For perfect results leave it for 24-48 hours.

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