Olive oil springbok
If any meat remains you can use it as pie filling, covered with puff pastry. Bake for 20 minutes.
Serves 4 – 6
Preparation time 5 minutes
Cooking time 2 hours
You can even cook chicken or duck using this method, but I love how it tenderizes game. It’s a perfect recipe for cooking on fire.
You need
- 1,5 – 2kg springbok cuts, on the bone
- 4 garlic cloves
- 4 bay leaves
- 4 cloves
- juice of 1 orange, plus 1 strip of orange peel
- 1 – 2 sprigs of rosemary
- 1 cup beef stock
- 5 tablespoons Worcestershire or soy sauce
- salt and ground black pepper, to taste
- 3 cups olive oil
- 250g smoked bacon
- fresh parsley
- juice and peel of 1 lemon
Here's how
- Preheat the oven to 110°C. Use a cast iron pot big enough so the meat does not stick out above the rim. Bruise the garlic and add all the ingredients – except the olive oil, bacon, parsley and lemon – to the pot.
- In a separate saucepan, heat the olive oil to lukewarm. Don’t bring it to a boil. Pour the warm oil over the meat, covering it completely.
- Roast in the oven for 2 hours. You’ll know it’s ready when the meat falls off the bone and a fork easily goes into the meat. Remove the cooked meat but leave any pieces that are not yet done in the oil.
- Pour off the oil, remove the cloves, peel and bay leaves. Tear the meat into strips. Return it to the pot along with the juices, adding a few spoonfuls of olive oil, just enough to keep the meat moist. Cover the pot with foil or the lid and place in the warm drawer of your oven.
- Fry the bacon in a pan. Finely chop the parsley and grate some lemon peel over it. Stir in juice of 1 lemon and two tablespoons of olive oil.
- Serve the meat on a large plate with the bacon-and-parsley mixture sprinkled over it. Serve with a red wine sauce if you like, mashed potatoes and roasted vegetables. And don’t forget the baked quince.
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