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SPRINGBOK LOIN

With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus

Serves 4

Ingredients: 

  • 500g Springbok loin                   
  • 8 ea Parsnips                                     
  • 100g Chickpeas                           
  • 100g Red kidney beans            
  • 100g Butter beans                     
  • 50g Red onion                         
  • Maldon Salt To Taste
  • Black Pepper Course To Taste
  • Rosemary sauce 

Method

  1. In a hot pan sear off the springbok loin , seasoning with salt and pepper, then place aside
  2. Place the parsnips in a roasting pan season with salt and pepper, cover with honey and roast UNTIL beautifully glazed
  3. In a very hot pan sauté onions, chickpeas, red kidney beans and butter beans.  toss through and season with salt and pepper
  4. Place the springbok in the oven for 7 minutes, when done rest for 5 minutes before slicing

 Rosemary Jus Ingredients: 

  • 750ml Beef stock (liquid)                      
  • 175ml Port                                              
  • 175ml Red wine                                                                
  • 2tsp Butter Large                              
  • 2 Onion roughly chopped                                        
  • 1tsp Oil                                                     
  • 1 Sprig fresh rosemary             
  • 1 Bay leaf                                                                      
  • Salt To Taste  

Rosemary Jus Method:

  1. Put enough oil in a pan to just coat the onions, then caramelise them.
  2. Add port, red wine and herbs, bring to boil. Simmer and reduce by half.
  3. Add stock and reduce by half again, to a consistency that will coat a spoon.
  4. Taste regularly and add a pinch of salt, if needed.
  5. Remove pan from heat and strain jus through a fine sieve.
  6. Return to stove and bring to a boil. Remove from heat and melt in butter.

Plating it up:

  1. Spread the broad beans across a warm plate
  2. Randomly place the parsnips on the plate
  3. Slice the springbok and arrange 6 to 7 slices on the place.
  4. Finish off with the rosemary jus and micro herbs for the final touch

 


Chefs Tip: “As venison does not contain any natural fat, it is best enjoyed from medium to medium rare not well done”

 

 

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