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. 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.


Serves 10.


country : Zimbabwe

course : meat dish


source : Linda Gibbs [IRE_Potluck]