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Stuffed warthog neck

By Johan van de Giessen

•  Take the neck of a small or medium - sized warthog.
•  Crush and chop three or four cloves of garlic.
•  Chop one large onion, and thoroughly mix with garlic.
•  Cut 250g streaky bacon into squares.
•  Finely chop fresh rosemary.
•  Use a sharp paring knife, cut slits into the meat, and stuff with the onion and garlic mixture
•  Plug each hole with a bacon square.
•  Score the neck (make shallow cuts across the meat)
•  Rub a little olive oil and the rosemary into the meat.
•  Season the neck with freshly ground black pepper and ground coarse salt.
•  Place the neck in a casserole with lid.
•  Bake in the oven at 110 degrees for eight to ten hours, depending on the size of the neck,  ensuring that it does not dry out (use a little red wine and •  water for additional moisture). When cooked the meat can be pulled off the bone.
•  Serve with baked potatoes, cooked carrots, and broccoli with cheese sauce.
•  A red wine sauce also goes well with this.



Traditionele lang en recurve boë deur Johan vander Merwe. 083 544 7042. Pasmaak vir jou

CUPIDAPRIL09Pierre de Wet
073 151 1992
Marble Hall

Heartwood Bows
Johnny Snyman: Bowyer
• Custom crafted traditional longbows, recurves and youth bows.
• Custom crafted arrows and leather archery accessories
• Custom crafted allwood and sinew-backed bows for purists
jheartwood@mweb.co.za   http://www.heartwoodbows.co.za

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