INGREDIENTS

INSTRUCTIONS

Insert larding strips at 2" intervals all over the meat.  Put in crock or
ceramic or glass bowl and pour marinade over.  Let stgand, covered, in a
cool place for 1 or 2 days, turning meat every few hours so all surfaces
are permeated.  Remove meat and reserve marinade. Wipe meat dry with paper
towels.  Heat lard in large deep skillet or heavy pot and brown meat all
over.  Sprinkle with the flour and add stock to cover. Add 2 cups of the
marinade and the tomato paste and cook, covered, over medium heat for about
1 hour or until meat is tender. Remove meat to heated platter and keep
warm. Skim fat from pot and strain juices into saucepan. Thicken with the
flour-marinade if necessary.  Slice meat and pour some of gravy over it;
serve remaining gravy in a sauceboat.  Serves 10-12.
Serve with: candied yams or sweet potatoes.
Source: "COOKING WILD GAME", by Zack Hanle, 1974
Posted to MM-Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
28, 1997

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”