Wednesday, 25 February 2009
Warthog Pot Roast
This can be done with a pork leg - the results are just as tastey. 6 or 7 pound warthog leg - boned 2 tablespoons oil 4 cloves garlic 2 onions thinly sliced 4 carrots thinly sliced 1 tablespoon butter 1 bottle red wine 1 tot gin 10 black pepper corns 1 sprig thyme Large tin tomato puree Inject the warthog meat with the oil and insert the garlic cut in slivers. (if using pork there is no need to inject with oil) Sweat the onions and carrots in the butter - do not brown. Remove from pan. Brown warthog in the remaining butter. Place onions and carrots, red wine, gin, black peppercorns and thyme in a non-metallic dish and add the warthog. Marinade overnight Put meat, tomato puree to taste and marinade in a large cast iron pan - and bring slowly to a simmer - simmer until done adding more red wine if necessary (about 3 hours). Taste and add salt to the sauce if necessary and thicken to your liking. Serve with salads and potatoes Grate carrots and add raisins - make a green salad to your own recipe Boil three small potatoes per person (or more if you wish) until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.