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 pestering 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.
A Château Cheval Blanc or any other good Saint-Émilion goes nicely with this!
Your Revered Chef
This entry was posted in Recipes
and tagged Recipes
. Bookmark the permalink