I made this to take to the "Primals in Seattle" picnic this last weekend.
I used about a kilogram of wild boar saddle (double loin), or four small loins. Strip the silver skin (thin, fibrous fascia) from the large end of the loin. Prepare the marinade:
<ul>[*]Juice from about six limes (maybe three-quarters of a cup)[*]Couple of tablespoons of honey (adjust to your preference, I'm not a fan of sweet)[*]Tablespoon of garlic powder[*]Tablespoon of salt[/list]
Place the boar loins in a zip-top bag and pour in about half a cup of the marinade; reserve the rest for later. Add to the bag:
<ul>[*]About six chipotle (smoked jalapeņo) peppers, chopped fine[/list]
Squeeze out the air and seal the bag, then massage the meat a little to work the marinade and chiles around to all surfaces. Leave the meat marinating in the refrigerator overnight, at least.
When it's time to cook, put the reserved marinade in a small saucepan, and add:
<ul>[*]Grated zest (outer green surface only) of a lime[*]One cup of coconut milk[*]About half a cup of cashew pieces, pulsed in a food processor to be mostly-ground (a good mix of cashew flour and small chunks)[/list]
Cook over medium heat, stirring occasionally, until slightly thickened (by water reduction).
Grill the boar over hot coals for about ten to fifteen minutes, depending on size; turn the loins every couple minutes to cook evenly. Even with the marinade, wild boar will dry out quickly if you overcook it, so be careful.
Remove the boar from the coals, rest, and then slice. Serve with the coconut sauce. Enjoy.