Prune-stuffed Warthog fillet with a red-port sauce
600 g warthog fillet, butterflied
1 clove crushed garlic
1 chicken breast, finely chopped
12 vanilla-scented pitted prunes
4 whole spring onions
250 g streaky bacon
10 ml olive oilz
Preheat your oven to 200°. Season the meat with black pepper and garlic, and top with chopped chicken, spring onions and prunes. Now bring the whole stuffed fillet together by simply folding the two sides together. Make sure that none of the filling comes out. A bit of pressure might be necessary to ensure that everything stays inside. On a clean working surface, lay the bacon out, so that they overlap each other by about 5 cm. Place the fillet onto the bacon.
Now bring the bacon pieces together, one at a time, left over right and right over left, and pull the pieces towards you as you fold it over. The idea here is to wrap the stuffed fillet tightly with the bacon.
Grind some more black pepper on top of the roll. Heat a large enough non-stick frying pan with 10 ml olive oil.
Place the bacon-wrapped stuffed fillet in the pan with the loose sides at the bottom to seal it. Let it cook for 5-6 minutes without moving it, to make sure the bacon sticks to the fillet. Once the bacon is sealed, lift the meat carefully onto a baking tray, sealed side down. Roast the meat in the preheated oven for about 20 minutes. Remove from the oven and let the meat rest for about 20 minutes before carving, or let it cool down completely and serve the sliced meat cold.
Serve on a green pea purée or a bed of steamed beans or asparagus, drizzled with sauce.
Tip: Don't make the mince layers too thick; it should only just cover the lasagne sheets. You can always add some sheets between the mince and vegetable layers if you want more of the pasta. Use extra lean mince or ostrich mince if you want to further reduce the fat content.
Place all the ingredients into a saucepan and reduce it by two thirds. Season to taste with salt and pepper.Serve with the warthog.
1 cup red wine
1 cup beef or chicken stock
1 cup port
2 cloves crushed garlic
3 tbls cranberry jelly
Salt and pepper to taste