Warthog...

Merrill is a co-founder of food52.

added about 2 years ago

Wow, wish I could help you, but have had no experience in this area. I've seen warthogs roaming the Serengeti, but never eaten -- or prepared -- one. But if it's the loin, I would think you could try a short, gentle braise. What's the fat content like?

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Its pretty lean, which come to think of it isn't all that dissimilar to American pork these days!

I just don't cook much game, though I quite enjoy it. Hoping someone here who does will have useful tips!

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pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

I'm thinking warthog cacciatore over pappardelle. Dice up the meat and use seasoning like juniper berries, peppercorns, rosemary. Anyway, that's how I would attack that pig...

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That's exactly what I do with wild boar pierino? Too Funny!

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Burnt Offerings added about 2 years ago

innoabrd - Being new here, I am ashamed to admit that I thought this was a joke when I first saw it posted, and then I saw your profile. How extraordinary! Please let us know how it turns out. I adore game, and I imagine this would be like a wild European Boar, but I know that warthogs are much smaller. Can you equate the flavor to anything? I would love to see your recipe for one of my favorite South African treats: Sosatie. I have a good one, and it's one of my favorite summer BBQ menu items. Deserves a lot more play here in the States - it's incredible.

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OK, so I have to admit, it wasn't one of my best. Just somehow got it in my head that I just wanted to do it like braised pork chops and see how it came out. Just too lean, even with a brining. Tasty, but dry. What can I say, the wife has been away since sunday, so I'm cooking for myself and my seven-year old daughter, so the inspiration may be lagging.

The flavour, BTW, is much stronger than wild boar and a lot less piggy. Probably closer in many ways to a gamey venison. Think next time I'll either bread and fry some thin schnitzel-like pieces or do a nice ragu, much as the knowledgeable posters suggested...It's strong enough that I'd be inclined to do more of a ragu than a cacciatore, maybe some porcini in there...

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BTW, I'm thinking the leftovers will make a fierce hash!

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