Braised Aardvark with Chimichurri Sauce

A recipe inspired by Your Revered Chef’s Patagonian ramblings!

Get a fresh aardvark from your local petshop. Clean of clinging clumps of soil (a most aardvarkpestering characteristic of your standard aardvark), dress, salt and pepper.

Add bay leaves, allspice and some halved kaffir limes. Braise slowly at low temperature for at least 6 hours.

 

Slice finely and serve with Chimichurri sauce and boiled potatoes.barbecuehog

chimichurri

 

 

Château Cheval Blanc or any other good Saint-Émilion goes nicely with this!

Always Enjoy!

Your Revered Chef

 

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