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Benutting/Utilization


Warthog recipe
06 Apr 2009
[In Afrikaans]

Latest News

I can well recall the day Mom prepared the most scrumptious leg of warthog on the morn of a family wedding. The groom and his brother, who boasted that they don’t eat biltong or venison, swaggered into the kitchen at the moment critique as Mom removed the venison from the oven. They were mesmerised by the sight and aroma. And did they climb in! To such an extent that there was hardly anything left for us venison lovers. It was only much later that we let the cat out of the bag about the warthog.
A word warning though: don’t ever let the meat dry out.
800g loin of warthog
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon

Marinade
1/2 onion, diced
1 carrot, diced
1 stick of celery, diced
1 leek, white part only, diced
1 teaspoon crushed garlic
2 tablespoons fresh herbs (rosemary and thyme)
1 bay leaf, crushed
2 juniper berries
1/2 cup red wine
4 tablespoons olive oil

Shiraz sauce
1 onion, chopped
1 tablespoon butter
1 tablespoon brown sugar
1 cup game or beef stock
1/2 cup Shiraz
berries, fresh or in liqueur, syrup or jam, to taste

Peppered pineapple
4 slices pineapple, cored
crushed black pepper
oil for frying.

Trim the loin of all gristle or silver lining. In an acid resistant tray add the chopped veggies and all the other marinade ingredients. Put the loin therein and marinade for 24 hours in the fridge, turning from time to time.
Make the Shiraz sauce first.
Brown the onions in the butter in a saucepan, then add sugar till melted. Splash in the stock and wine, lower the heat and reduce till syrupy.
Season the pineapple with pepper and fry in oil.
Remove venison from marinade and wipe excess bits away. Season with salt, pepper and mustard all over. Wrap pancetta or bacon strips around the venison securing with string or toothpicks. Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core. When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry outside fibers.
I’m willing to bet my bottom dollar that your guests will look at the unseemly warthog with new eyes after this meal.

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Comments:

Posted by JAPIE LAPOORTA on 13 January 2010 at 16:28

Hmmm dit lyk en klink lekker. Ek gaan self hierde jaar 'n vlakvark soek om die resep te toets

Posted by Brian Howie on 05 December 2009 at 12:59

I am a South African living in Germany, and recently I was lucky enough to get my hands on a wild boar. I found this recipe and decided to try it. It was f&$?*ng delicious. I had 2 people at the table who were "not too keen on wild meat", they both cleaned their plates. I would definitly recommend it to everyone. I served it with polenta, sliced and fried in butter, and green beans cooked and then slightly fried in butter and nutmeg.*****

Posted by Heleen on 09 September 2009 at 10:09

Manne, vir 'n stads-jaapie klink dit wild ! Skielik moet ek wild gaar maak. Wish me luck. Ek gaan dit maar probeer. Hoop die wild seisoen was goed vir almal.

Posted by Braham on 02 July 2009 at 22:22

Kan enige iemand dalk help met 'n lekker vlakvark op die spit - resep?

Posted by munro on 19 April 2009 at 18:13

Ja die resep klink lekker. Die bestandele soos die ander man se bietjies te veel. Ek is van mening dat jy nooit n vlakvark boud of ander te lank in n vries moet hou nie. Gee die vleis n "anders" smaak daarna. Gebruik die boud met eenvoudige spek en kruie wat jy sou gebruik vir n skaapboud. Die boud moet liefs nie voorheen gevries gewees het nie. Ja man dis lekker.

Posted by Piet Luiperd on 08 April 2009 at 06:56

Met al die kruie en souse wonder ek waarna die vleis nou eintlik proe. Dit lyk my die gevoel bestaan dat wildsvleis wild smaak en nou probeer ons dit na bees laat smaak. Ek het nooit al die bestanddele op my jagtog nie maar 'n vark boud bedruip met gewone Marmite en gesmelte botter in 'n plat boom pot het menige jagmaats al stom gelaat.

Groete

Piet Luiperd.

Posted by Piet Strydom on 07 April 2009 at 20:00

Lyk so lekker ek gaan nou 'n vlakvark soek

Posted by Nico Kühn on 07 April 2009 at 09:07

Ek het self ook al baie vlakvark voorbery, maar hierdie resep lyk of dit 'n wenner kan wees en ek gaan dit beslis probeer.

Baie dankie

Nico Kühn

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