For the wild boar skewer on roasted vegetables and rice, first put on the wild rice and prepare according to package directions.
Core the bell bell pepper and cut into rings. Dice the tomatoes. Peel the pumpkin and also cut into small cubes. Peel and finely chop the onion and garlic.
Heat some oil in a pan and fry the onion and garlic until translucent. Add the pumpkin and bell bell pepper and fry briefly. Now add the tomatoes and deglaze with a dash of sweet wine. Season with salt and pepper and add the thyme sprigs. Keep the vegetables warm.
Meanwhile, cut the venison into cubes and season with salt and pepper. Divide the cubes evenly on skewers and sear the skewers evenly on all sides in a little oil for about 2 minutes. Once the skewers are cooked through, remove them. Remove the thyme sprigs from the roasted vegetables. Serve the wild boar skewer on roasted vegetables and rice.