Warthog Pot Roast

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

1. Inject the warthog meat with the oil and insert the garlic cut in slivers.
2. Sweat the onions and carrots in the butter - do not brown. Remove from pan.
3. Brown warthog in the remaining butter.
4. Place onions and carrots, red wine, gin black peppercorns and thyme in a non-metallic dish and add the warthog.
5. Marinade overnight
6. 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).
7. Taste and add salt to the sauce if necessary and thicken to your liking.

Salads and Potatoes

1. Grate carrots and add raisins - make a green salad to your own recipe
2. Boil three small potatoes per person until ready - melt butter in a pan and lightly fry garlic cut in chunks - add potatoes and coat well - warm through before serving.

African Apple Pie

1. Core and slice apples (about 6) into a deep pie dish. Sprinkle with mixed spice, dark brown sugar and three tablespoons of orange juice mixed with 1 tot of brandy - dot with butter and cook until tender.
2. Make a topping of butter, brown flour and dark brown sugar - sprinkle this to cover the top of the apples and bake until the topping is crisp. Serve with thick cream.