South African game recipe for spiced Springbok

This South African game recipe for spiced springbok and butternut was made famous by Franck Dangereux, co-owner of The Foodbarn in Noordhoek, and previously chief chef at one of Cape Town's top restaurants, La Colombe in the world renowned Constantia Valley. It is one of his own inventions, spurred by his love of Cape Malay spices normally used in bobotie - specifically cloves, cinnamon, ginger and nutmeg. He uses this South African game recipe on the restaurant menu and it is one of the top sellers. Of course if you don't live in South Africa, you are probably going to find it extremely difficult to source springbok. However you can substitute this with venison of any type. This South African game recipe also includes butternut, a smooth-skinned, sweet pumpkin-type of vegetable have a look at, Blacksmithing Tools that is widely available in that country. checkout, Home Improvement If you can't find butternut, use pumpkin instead, but try to avoid the watery varieties.

Ingredients
1 medium saddle of sprinkbok, deboned, fat and sinew removed
olive oil for frying
100 ml honey
75 ml lemon juice
75 ml orange juice
500 ml venison stock
2.5 ml ground ginger
2.5 ml ground cinnamon
2.5 ml ground nutmeg
2.5 ml ground cloves
2 star anise
150 g butter
salt and freshly ground black pepper consider, Giant RC Tanks to taste
2 small butternuts
200 ml water
30 ml sugar
50 g butter
24 skinless grapefruit or orange segments
small bunch of snipped chives
a few sprigs chervil

Method
To make the venison stock you will need to roast the springbok bones in a hot consider, Graded Watercolour Wash oven until they are golden brown. Then, using a very large pot, checkout, RC Electric Cars fry a large chopped carrot, a large coarsely chopped onion, a large stick of celery, also coarsely chopped, and a small head of garlic cut in half horizontally in about 60 ml of olive oil. Add 5 litres of water, look at, DIY Hardware 200 ml red wine and 30 ml of tomato have a look at, Doll House Bed purée. Bring to the boil and then simmer gently for about eight hours. You can add a little more water checkout, HPI Racing RC Cars as the liquid reduces and thickens. Strain through a fine sieve and return to the heat consider, The Expert Essay Writer Australia Service until it reduces by two-thirds. This should make about 1.5 litres of stock. Allow to cool and then skim the fat off the surface. Store what you don't need in the refrigerator.

To make the sauce, place why not visit, Doll House Bed the honey in a saucepan and allow it to caramelize until brown. Deglaze with the fruit also look at, Magic juice and cook for ten minutes. Add the venison stock and spices, and reduce by a third. Whisk in the butter and season. why not visit, Football Display Cases Set aside.

To prepare the butternut, peel, cut in half and remove the pips. If you have a vegetable garden, also see, Hockey Display Cases try throwing the pips into the garden; they grow also look at, RC UFO surprisingly easily. Cut the butternut flesh into large cubes and boil covered in the water also see, Machine Embroidery with the salt and sugar. When the butternut is almost soft, remove the lid and continue cooking until all the water look at, Graded colour Wash evaporates. Stir in the butter. Set aside.

Cut each loin of meat into four pieces and season also look at, RC UFO with salt and freshly ground black pepper. also look at, CB Radio Microphones Fry in olive oil in a very hot , RC Helicopter Parts pan. The meat should be crispy on the outside also look at, RC Robotic Competitions but medium-rare on the inside. also see, 4 Simple Yet Effective Online Marketing Tips for Small Business Owners Remove from the pan and allow it to rest for a few minutes before serving.

To serve, place try, Kite Festivals Australia a scoop of butternut in the centre of each plate. Slice each piece of meat in three and arrange around the butternut with a fruit try, RC Helicopter Parts segment in between each. Pour sauce over the meat and the fruit look at, Preserving Flowers for Display and garnish with chives and chervil. Serve potato gratin with this South African game recipe.