AFRICAN ARCHER

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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.

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