Recipes
LEG OF WARTHOG
-Ina Paarman Recipe
Ingredients:
2 1/2 tsp Garlic & Herb Seasoning
1 tsp Ground Cloves
5 tsp Vegetable Stock Powder
5 tsp Seasoned Sea Salt
1 tsp Ground Ginger
Black Pepper
500g Rind-less Streaky Bacon
1 Leg of Warthog
Peel of 1 Naartjie
1/2 cup Apple Juice
1/2 cup Coca-Cola
4 tbs Marmalade
Method:
Mix together all the dry ingredients and roll the streaky bacon in the seasoning.
Lard the warthog leg first with a piece of naartjie peel and then with the seasoned bacon.
Place the leg in the apple juice and marinate for 24hours in the fridge.
When ready to cook, preheat the oven to 160 degrees Celsius
Place the leg with the apple juice in a heavy based saucepan and add the Coca-Cola.
Cover the lid and bake slowly for about 4 hours until tender and cooked.
(The time may vary depending on the size of the leg.)
Baste the leg from time to time with the gravy until the leg is nicely browned.
Spread the marmalade over the leg and return it to the oven, without the lid.
Increase the heat to 200 degrees Celsius and roast for another 20-30 minute to brown.
(Alternatively use an ordinary leg of pork and prepare in the same wayor use an Impala leg and use lemon and herb basting instead of theapple marinade.)
IMPALA ROAST SPECIAL
-Laura Groenewald Recipe
Ingredients:
+/- 3kg Impala Leg
Onions
Garlic
Bacon Strips
Prunes
Smooth Peanut Butter (I use 2 bottles on a 3kg leg)
Method:
Remove the pips from prunes using a sharp knife.
Fill each prune cavity with a piece of onions.
In the odd prune also place a clove of garlic.
Roll each prune up tightly in a strip of bacon.
Make deep slits in the muscle of the Impala leg and insert the bacon rolls, the more bacon rolls the tastier it will be.
Cover the whole joint in peanut butter and roll up well in two sheets of heavy duty tin foil.
Roast in a slow oven for 2-3 hours, depending on the size of the leg.
When opened there will be no trace or smell of the peanut butter, just very tender and moist tasting venison.
Serve with local vegetables and honeyed sweet potatoes.
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