John Myers
Contents
show
Leg of Warthog in Fig Coat with Bread Dumplings & Lovely Kalahari Truffle Sauce
The perfect leg of warthog in fig coat with bread dumplings & lovely kalahari truffle sauce recipe with a picture and simple step-by-step instructions.
Warthog
- 1 Pc. Warthog leg fresh
- 2 l Curdled milk
- 300 ml Cola
- 300 ml Apple juice
- 300 ml Broth
- 5 g Pepper
- Salt
- 200 g Fig butter
dumplings
- 4 Pc. Rolls old
- 500 ml Milk
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 50 g Butter
- 1 pinch Salt
- Garden herbs
- 150 g Flour
Kalahari truffle sauce
- 1 Pc. Truffle (Kalahari)
- 100 ml White wine
- 100 ml Cream
- Strength
Side dishes
- 1 Pc. Lettuce head
- 1 kg Cauliflower fresh
- Salt and pepper
Warthog
- In the case of an old boar, soak the leg in sour milk for 1 to 2 days, this makes the meat tender and neutralizes the boar smell and taste. Place the leg in a heavy saucepan and pour over cola, apple juice and broth. Season with salt and pepper. Bake closed for 3 hours at 140 degrees. Turn after every hour. Then remove the lid and cover with fig puree and bake for 1 hour at 160 degrees.
dumplings
- Cut the roll into cubes. Mix in milk, eggs, herbs, salt and melted butter and let rest for 15 minutes. Gradually stir in the flour. The dough should have a consistency between firm and fine – rather firm. Spread the dumpling water bath form with butter and add the batter. Put in boiling water and cook for 45 minutes.
Kalahari truffle sauce
- Add white wine and cream to the stock (from the leg) and bring to the boil. Grate truffles in. Mix the starch and gradually add to the boiling sauce until the desired sauce consistency is achieved.
Side dishes
- Arrange the roast and dumplings in slices, pour the sauce over them. Serve with cauliflower (or broccoli) and green salad.
Facebook Comments