Here is my final recipe shared as part of my “Where’s the Beef” series. For the first two recipes, check out Weeknight Bison Stir-Fry and Elk Burger Extraordinaire. This recipe replaced beef with wild boar in my meatball recipe, and in my 2nd attempt included a few additional tweaks that suited the pork, which technically wild boar is. Given that, my conclusion drawn from experimenting with this recipe is that wild boar is not a similar taste replacement to beef, but better suited to a commercially-raised pork substitute. Seasonings that would therefore pair well with wild boar are the same that would compliment pork- ginger, garlic, apples, mustard, cloves, soy (or a coconut amino alternative) and sage, for example. I’ve used several of these seasonings in this recipe as opposed to the traditional Italian seasonings I normally use in beef meatballs, which paired well with the zucchini and summer squash noodles.