South African game recipe for loin of Springbok

This award-winning South African game recipe for loin of springbok is the brainchild of Frank Swainston, chef at one of Cape Town's top restaurants, Constantia Uitsig until his death in 2008. It is a beautifully simple dish which is always cooked rare and is delicious served with stir-fried vegetables , Private Funding House and creamy potato gratin. If you can't get springbok, use any other venison for this South African game recipe. You will see that you also need a dark beef and veal stock for the recipe. Instructions for making the stock are included below. Use what you need for the South African game recipe for loin of springbok and store the rest in the refrigerator (it'll keep for about a week) or freeze (it'll keep for up to three months).

2 onions, finely chopped
50 g butter
300 ml honey
100 ml lemon juice
150 ml dark beef and veal stock
salt and freshly ground pepper
2 x 700 g springbok loins
olive oil for frying

To make the stock, roast veal or beef knuckle bones in a medium-hot oven until they are golden brown. Then cut three carrots into quarters; peel and quarter a large onion; cut three stalks of celery into quarters; and cut a small head of garlic in half horizontally, around the middle. Cook these vegetable also look at, Genealogist pieces in a little cooking oil until they are golden brown. Add 60 ml tomato also see, Fanuc Robots - Fanuc Robotics purée and bouquet garni made with a bay leaf, thyme, and parsley stalk (no leaves). Brown carefully. Add the roasted bones to the pot , World War II Reenactments with the browned vegetables , Sharpening Wood Carving Tools and cover with 10 litres of cold water. , Genealogist Bring to boil, skim and then simmer for between eight and ten hours. Top up with water have a look at, Blue Pottery if necessary - you need to keep the bones covered. Pour the stock through a fine sieve and then boil in a clean pot also see, Thota Vaikuntam – the man with a magical brushstroke until the liquid reduces by half. Cool.

Next step is to make the sauce for the springbok. Caramelize the onions in butter and honey in a saucepan and then add the lemon juice. Pour the stock into the pan and cook for half an hour. Then strain the mixture through a fine sieve into a smaller pan and cook for a further 30 minutes. Season look at, Cloud Watching and add a little more butter so that the sauce literally shines. Put on one side.

Season the meat with salt and a little freshly ground pepper. also look at, Stained Glass Sear in oil a very hot consider, Portable CB Radios pan so that it creates a crust. Five minutes is long enough - you mustn't overcook. Pour a little sauce onto each plate. Slice the springbok into quite thin medallions and position them on the sauce so that they overlap one another. You'll have all your guests wanting a copy of this luscious South African game recipe.

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