Shredded Wild Boar Quesadillas with Sportsman's Gold Boar No More marinade

Directions

Marinade boar overnight in refrigerator. Place in 300°F oven and roast 3-4 hours. Using a fork, shred cooked meat and set aside. Cover with foil to keep warm. (*Use 5-7 oz. per lb. of meat. Pour desired amount in seperate bowl to eliminate contamination.)

Slice 1 large onion, 1 each green and red bell peppers into 1/4" strips. Roughly chop 1 small habanero pepper (for less heat,a medium jalapeno can be substituted.) Saute onions and peppers over med. heat in olive oil until just tender. Add 1 small can of crushed pineapple and stir until combined and mixture has texture of preserves or relish. Remove from heat and set aside.

Fill 1/2 of large flour tortilla with shredded meat, add a layer of shredded pepper-jack cheese or Mexican 4 cheese blend, top with thin layer of pepper and pineapple mixture. Fold tortilla over and press gently to "seal."

Grill tortillas on non-stick skillet until golden brown on each side and place in 400 degree oven until cheese is melted and bubbly.

Slice into wedges and serve with fresh tomato salsa and sour cream for dipping.