Swaziland Impala

Ingredients:

1 leg impala

4 garlic cloves, slivered

225 g bacon, thinly sliced

1 jar olives stuffed with anchovies

2 tbsp cooking oil

3 potatoes, diced

3 carrots, diced

4 onions, minced

8 prunes, pitted

Cooking Instructions:

Remove the lower shank bone from the meat and place in a pan with a little water to form a broth. Whilst the broth is simmering cut slits in the meat and insert the garlic, halved olives and bacon into these. Season the meat liberally with salt and black pepper. Drizzle with the oil and place in a baking dish. Cook in an oven pre-heated to 160C amd cook for 70 minutes per kilo. When cooked, transfer to a warm platter and allow to rest. Meanwhile fry the vegetables in butter, add the prunes an cook until done. Stain and add the pan juices then add the broth to form a gravy. Pour this over the meat and serve.

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