Warthog Recipe (with thanks to www.funkymunky.co.za)
As warthog meat is quite dry, you have to find a way to moisten it and this recipe does it just right…
Seared medallion of warthog
with peppered pineapples and Shiraz sauce
800g loin of warthog
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon
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
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
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.
P.S. You can buy warthog loins and fillet from our online shop