Here’s the marinade I used on the wild boar backstrap, which Daymon cut into chops, then grilled.
3 and 1/2 cups apple cider (non-alcoholic, non-sparkling)
1/2 cup apple cider vinegar
2 cloves garlic, lightly smashed
About 18 sprigs green herbs (oregano, marjoram, thyme, rosemary, white culinary sage–pick your favorites)
1/2 teaspoon fresh ground black pepper
1 wild boar backstrap, cut into two pieces
Mix all marinade ingredients in a liquid cup measure or bowl. Put each half of the backstrap into a gallon-sized ziplock bag. Pour 1/2 of the marinade carefully over the boar into each bag. Seal each bag. Squish the bag around to distribute the marinade.
Refrigerate the marinating boar for 48 hours.
