Though I can't vouch for the recipe, your request seemed to interesting to pass up. I found this on the web:

Vlakvark (Warthog, Wild Boar, Wild Buck)

I searched high and low on the Internet and couldn't find any reference to a warthog recipe ("vlakvark" or "bosvark" in Afrikaans)
By accident I happened across this one in one of our local newspapers and it promises to be a killer. All that remains is to find me a warthog......here piggy piggy...
As warthog meat is quite dry, you have to find a way to moisten it and this recipe does it just right...

Seared medallion of warthog
with peppered pineapples and Shiraz sauce

800g loin of warthog
crushed black pepper and salt
1 tablespoon Dijon mustard
8 slices of pancetta or other quality bacon

Marinade
1/2 onion, diced
1 carrot, diced
1 stick of celery, diced
1 leek, white part only, diced
1 teaspoon crushed garlic
2 tablespoons fresh herbs (rosemary and thyme)
1 bay leaf, crushed
2 juniper berries
1/2 cup red wine
4 tablespoons olive oil

Shiraz sauce
1 onion, chopped
1 tablespoon butter
1 tablespoon brown sugar
1 cup game or beef stock
1/2 cup Shiraz
berries, fresh or in liqueur, syrup or jam, to taste

Peppered pineapple
4 slices pineapple, cored
crushed black pepper
oil for frying.

Trim the loin of all gristle or silver lining. In an acid resistant tray add the chopped veggies and all the other marinade ingredients. Put the loin therein and marinade for 24 hours in the fridge, turning from time to time.
Make the Shiraz sauce first.
Brown the onions in the butter in a saucepan, then add sugar till melted. Splash in the stock and wine, lower the heat and reduce till syrupy.
Season the pineapple with pepper and fry in oil.
Remove venison from marinade and wipe excess bits away. Season with salt. pepper and mustard all over. Wrap pancetta or bacon strips around the venison securing with string or toothpicks. Fry gently on a ripple pan till bacon is crisp but the meat still rare at the core. When done, rest for five minutes in the warming drawer to let the red juices to cipher to the dry outside fibers.
Enjoy!!

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Leg of Wild Boar in a sweet and sour sauce
This way of preparing wild boar is very popular in northern Europe! I should think that warthog (vlakvark) could be used as a substitute.

Marinade the leg for 24 hours using the following ingredients:

8 bay leaves
Handful of peppercorns
2 onions, sliced
3 sliced chilli peppers
1 bottle of red wine
Add water to marinade to cover leg
Braise the leg at 180 degrees centigrade and for 40 minutes to the pound. When it is cooked, drain it, place on a long dish and pour over a few tablespoons of the strained braising juices, sprinkle with sugar and glaze in the oven

Reduce remaining braising juices and add 12 prunes and 24 cherries pickled in vinegar. At the last moment add a little chocolate dissolved in water and serve the ham with the sauce.

Having attempted to make something edible of wild American boar I can tell you it's nasty stuff unless it's quite young. I'll dig out my game cookbook.

I suspect a long marinade and braise would be best.

Here is a curry recipe from my game cookbook, "Easy Recipes for Wild Game and Fish" by Ferne Holmes.

Curried Boar Stew

1 lb. boar meat, boned and cut into small cubes
5 strips bacon
1/2 onion, chopped
1/2 tsp. garlic powder (I'd use 1-2 cloves fresh, minced)
2 tsp. curry powder
1/2 water, reserve 1/4 cup to mix with cornstarch
1 tablesp. dried parsley
1 can stewed tomatoes, broken apart
3 carrots, thinly sliced
2 medium potatoes, scrubbed and diced
3 tablesp. raisins
1 tablesp. cornstarch

Remove all fat from boar before cutting into cubes. In a skillet, fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour out all but 3 tablespoons of bacon grease. Cook meat cubes, onion, garlic, and curry in remaining grease until meat is browned. Stir during cooking. Stir in 1/4 cup water. Remove from heat and set aside.

In a 2-qt. casserole, combine parsley, tomatoes, carrots, potatoes, and raisins. Add meat mix to casserole and mix well. Bake at 350 degrees F for 30 minutes. Mix cornstarch with 1/4 cup water and stir into hot casserole. Sprinkle with bacon and bake for 30 minutes longer or until meat is tender. Serves 4-6.

I have another for barbecued javelina, which is supposed to be quite gamy. It includes pickling spices, vinegar, pepper sauce, ketchup, onion and garlic, etc. Lots of "flavor." And another for Corned Boar with cabbage and potatoes. Let me know if those sound good. I'll add them.

I'm sure my mother found this gem of a cookbook at a gun and knife show!

wow! I knew you guys would come through for me.

barnmom--I'll take the other recipes if you feel like typing them out--if not--no worries. I think my friend will be happy that recipes exist!

Nancy

Sure, I'm happy to type them in. I also found this site with some marinades for exotic game.

Warthog, from what I can find to read about it doesn't taste a lot like pork. A bit more like venison with the texture of pork. The reports are positive.

Here is a link that might be useful: Marinades

Corned Boar or Javelina

1 3-4 pound boar or javelina roast
5 cups water
2 tablespoons pickling spice
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 small onion, chopped
1/4 teaspoon ground cloves
1/3 cup salt
1/4 cup sugar

Place flat roast in a crock or glass bowl. Add remaining ingredients. Stir a little to mix, cover and refrigerate for 7-10 days, depending on size of roast. Turn meat and stir brine every other day. At the end of curing time, drain meat, rinse and place in large pot. Cover with fresh water, add one scant tablespoon of pickling spice and 1/4 teaspoon of ground cloves. Heat to boiling, lower heat and simmer covered for two to three hours or until meat is very tender.

Cabbage slices and peeled potatoes may be added the last 40 minutes of cooking time for a boiled dinner but drain off all water and add fresh water with no spices before adding vegetables. (Is this traditional with other cured, boiled meats?)

Note: the meat has a gray look when removed from the brine but looks similar to corned beef after it is boiled. It can be cooled and sliced thinly for sandwiches.

Barbecued Boar

3-4 lbs. boar meat
water
2 tablespoons pickling spice
2 tablespoons vinegar
2 tablespoons sugar
liquid smoke (optional)
1 small onion, finely chopped
1 cup ketchup
1/2 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce (optional)
3 tablespoons sugar
1 cup water

Remove fat from boar meat and cut into large chunks. Place in pot, cover with water, add pickling spice, vinegar and 2 tablespoons sugar. Bring to a boil, lower heat, cover and simmer for 40 minutes. Drain meat, sprinkle with a little liquid smoke and place in covered baking pan. Combine remaining ingredients, pour over meat, cover and bake at 350 degrees F for 1 hour. Meat should be getting very well done. Remove cover and return to oven and bake until meat is falling apart tender, about 30 minutes more. Add more water if needed, do not let cook dry.

I've copied these recipes. I'd use fresh garlic, not powder.

And there is always a good pot of chili!

Here is a link that might be useful: Some boar recipes.

I found another site that might be useful.

Here is a link that might be useful: Wild game recipes.

thanks! I've forwarded these on to my firend who is very grateful!

Nancy

I wandered around Google and found the following quotes about dining on warthog. I'll be curious what your friend has to say.

"Well, here in Uganda I've tasted white ants (kind
of nutty flavored) and grasshoppers (sort of like
seafood, only surprisingly sweet). Then there is the
more tame stuff, like warthog (tastes like pork, only
finer grained and sweeter) and zebra (like beef, only
less flavorful) and impala (must have been grain fed,
because it was mild and tasty)."

"One of the best meats was warthog. Very succulent and far better than pork."

"Warthog tastes somewhat like stew beef back home."

A whole lot has to do with whether it was a male or female animal (warthog/pig), not to mention age!!

Pork (pigs) that are bread for food consumption are castrated (males) when very young. If this is not done an older animal can have a rather robust flavor/smell that most people don't care for. It is caused by the presence of Testosterone in the meat. Females on the other hand don't have this problem, they just become tougher with age like any other animal, male or female.

I don't have a recipe, but by coincidence I was watching Anthony Bourdain's show on the Travel Channel about a week ago, when he went to Namibia. One of his stops was to a tribe of Bushmen (and -women) on the edge of the Kalahari. They live a very hardscrabble life and were fortunate enough to bag a warthog the day he was there, and generous enough to share it with him. I'll spare you the details, but if you get a chance to see that episode, it's definitely worth watching, both as a glimpse into a very different existence from ours and as a lesson in humanity expressed through the medium of food.