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My mother never enjoyed eating game meat despite my father and I keeping the larders well stocked. She could, however, produce the tastiest venison dishes imaginable; and one of her best dishes was from a warthog I bowled over in Luano Valley. I’ve never tried it, but I’ve heard that the warts, properly prepared, are a real treat.
If you have a spare warthog at hand, in Spain, be careful when you gralloch it. Warthog are very water dependent, and feed mainly on grasses, sedges, herbs, shrubs and wild fruit – and they have one helluva long intestine.
Recipe for pot-roasted leg of warthog.
Lard the haunch with bacon. Heat some cooking oil in a flat-bottomed cast iron pot and fry three onions, cut in half, with three cloves of garlic – lightly. Remove the onions and garlic, setting them aside. Brown the meat well in the oil.
Make up a mixture of the following:
100ml (or two cubes) meat stock.
15ml fresh rosemary.
15ml fresh thyme.
5ml coarsely ground black pepper.
2 bay leaves.
250ml red wine – preferably South African.
Add about a quarter of the mixture to the leg, and let simmer. After about 30 minutes, add another quarter. Let simmer for another hour before adding the rest.
Add eight potatoes and 500ml chopped celery stalks to the meat about an hour before serving. Let simmer until the meat and vegetables are done. Cooking time should be about three hours in all, depending on the size of the cut. Remove the the meat and thicken the gravy with flour or Maizena. Fried bacon may be served as a garnish.
Try it, and send me a return air-ticket - and I’ll bring you a bottle of wine to share with the meal.
Charles Cartmill, South Africa [ Profile ] [ Contact ]
Sunday, October 14th, 2007 at 20:58:18 (UTC)
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