Warthog Steak with Caramelized Apples
Warthog Steak with Caramelized Apples
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1413
- Total Fat
- 104
- Saturated Fat
- 57
- Carbohydrates
- 69
- Dietary Fiber
- 8
- Sugar
- 37
- Protein
- 49
- Cholesterol
- 339
- Sodium
- 1510
- Total: 45 min
- Active: 15 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1413
- Total Fat
- 104
- Saturated Fat
- 57
- Carbohydrates
- 69
- Dietary Fiber
- 8
- Sugar
- 37
- Protein
- 49
- Cholesterol
- 339
- Sodium
- 1510
- Total: 45 min
- Active: 15 min
Ingredients
Warthog:
3 tablespoons tomato sauce
2 tablespoons soy sauce
2 bay leaves
1 tablespoon chopped fresh sage
1 tablespoon whole black peppercorns
Splash of white wine
Two 8-ounce warthog or pork fillets
Kosher salt
Butter, for frying
1/4 cup barbecue sauce, for serving
Caramelized Apples:
2 tablespoons golden syrup
1 tablespoon butter
1 tablespoon brown sugar
2 medium apples, unpeeled, cored and roughly chopped
Directions
- For the warthog: Put the tomato sauce, soy sauce, bay leaves, sage, black peppercorns and white wine in a bowl, add the warthog or pork fillets and marinate at room temperature for 30 minutes.
- Meanwhile, make the apples: Heat the golden syrup, butter and sugar together in a small frying pan until melted and starting to caramelize. Add the apples and toss to coat and soften a bit, about 3 m inutes. Set aside.
- To finish the warthog: Season the warthog fillets with salt. Heat a little butter in a frying pan and fry the warthog or pork fillets until just cooked through, 4 to 5 minutes on each side. Serve immediately with the caramelized apples and some barbecue sauce.
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