A slightly different way of honouring our national animal. Springbok duo with morels is absolutely mouthwatering. This tender meat has its own unique robustness, and is delicious with tangy relish.
Springbok duo with morels
- 50g umami paste
- 400g springbok loin
- 20g dried morels
- olive oil, for frying
- 4 springbok shanks
- 1 small onion, chopped
- 1 garlic clove, chopped
- 1 small carrot, chopped
- 30ml (1 tbsp) celeriac, chopped
- 250ml (1 cup) red wine
- 250ml (1 cup) beef stock
- 100g polenta
- oil, for frying
- 4 peaches, pitted, peeled and sliced
- 5ml (1 tsp) smoked chillies
- 60ml (¼ cup) white wine vinegar
- 15ml (1 tbsp) sugar
- salt, to taste
Spread the umami paste over the springbok loin and refrigerate overnight.
Soak the morels in water overnight.Next day, strain and wash the morels and chop into small pieces.
Heat a little oil in a large frying pan and brown the springbok shanks with the onion, garlic, carrot and celeriac for a few minutes. Add the wine and stock and simmer gently until soft, about 1 – 2 hours.
Remove the shanks and set aside to keep warm. Reduce the liquid until thickened and stir in half the morels. Set aside to keep warm.
Preheat the oven to 180°C.
Make the polenta according to the packet instructions, adding the remaining morels. Transfer to agreased dish and set aside to cool.
For the relish, heat a little oil and fry the peaches until lightly brow. Add the chillies, sugar and vinegar, cover and simmer until the peaches are cooked but al dente. Salt lightly and set aside.
Sear the marinated springbok loin in a hot pan and finish in the oven until done to your liking. Leave to rest for a few minutes and slice.
Slice the polenta and fry in a hot,lightly oiled griddle pan.
Place a shank, a few slices of loin and a slice of polenta on each plate. Serve warm with the peach relish and a drizzle of the morel sauce.