1 lb. ground wild hog rump
1 lg. onion
1 can tomatoes
3 tbsp. peanut oil
1/2 c. uncooked rice
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

Marinate rump overnight (see recipe below). Remove, drain, dry and grind. Slice onions. Brown in peanut oil. Add meat and brown. Add tomatoes, rice, chili powder, salt, and pepper. Cover and cook slowly for 30 minutes. Stir occasionally.

MARINADE:

1 qt. wine vinegar
1 tbsp. parsley
1/2 tsp. thyme
2 bay leaves
1 onion, sliced thin
2 cloves garlic, mashed
1 carrot, sliced thin
Salt and pepper to taste