Soak the unshucked ears of corn in water for an hour. (It will be grilled in the husks, so loading the leaves up with water now will steam the corn once on the grill.)

Prep the vegetables: Cut the green tops from the leeks (leave the root end on so the leaves will stay connected). Cut the leeks lengthwise, and fan out the leaves under running water to wash out any dirt in the cracks. Trim the zucchini ends and cut into quarters or halves.

Trim any remaining silverskin or excess fat from the wild boar tenderloins. Dry off all surface moisture.

Grill everything on a hot, well-oiled grill. Cook the wild boar to your desired level of doneness (about 15 minutes), flipping once. The leeks will also take about 15 minutes to develop nice grill marks. (That’s when you know it is done.) The corn takes about 10 minutes (5 minutes per side). The zucchini takes about 5 minutes total. If you are short on grill space, grill the corn ahead and set aside while you grill the rest. They should keep pretty hot.

Let the tenderloins rest for five minutes off the grill before carving. Cut the leeks and zucchini to bite sized pieces, take the husks off the corn and cut the kernels off the cob. Toss all vegetables together, adding a little salt to taste.

Slice the wild boar and serve several pieces with the vegetable salad alongside.