Springbok Medallions

Unique way of making a Springbok Medallions.

• Difficulty: Difficult
• Category: Dinner, Healthy Recipes, Light Dinners, Meal Times, Venison/Game
• Cuisine: African, Boere Kos, Mediterranean
• Cooking Method: Oven, Stove Top

Ingredients

MARINADE INGREDIENTS:

• 500 ml Red Wine
• 100 ml Red Wine Vinegar
• 3 Bay Leaves
• 8 Juniper Berries
• 3 Garlic Cloves ((Crushed))
• 20 g Blue Cheese ((Crumbled))
• 100 ml Amarula Cream

SPRINGBOK INGREDIENTS:

• 900 g Springbok Fillet ((12 x 75g each))
• 3 Bay Leaves
• 8 Juniper Berries
• 3 Garlic Cloves
• 1 Onion ((Finely Chopped))
• 40 ml Olive Oil OR Normal Oil

SAUCE INGREDIENTS:

• 400 ml Game Stock
• 80 g Butter
• 80 g Cake Flour
• 50 g Butter
• 35 g Chopped Garlic
• 250 g Assorted Wild Mushrooms OR Black Mushrooms
• 60 ml Fresh Cream
• 5 ml Madagascar Green Pepper Corns

Instructions

MARINADE METHOD:

1. 1. Mix all ingredients together and let stand for 6 hours

SPRINGBOK METHOD:

2. 1. In a seperate bowl place meat ingredients but not the oil.
3. 2. Add the marinade but keep 1/5 of the marinade for the sauce.
4. 3. Allow to Marinade for 12 hours
5. 4. In a frying pan Saute the medallions for 3 minutes per side when done remove and keep warm.

SAUCE METHOD:

6. 1. Strain the 5th marinade that you kept aside.
7. 2. In a pan place the stock and marinade and reduce to half.
8. 3. Thicken the sauce with butter and cake flour (Beurre)
9. 4. Season according to your taste and keep warm.
10. 5. In a small Sauce Pan heat the butter and add the Mushrooms and Garlic, Saute for about 5 - 10 minutes then add the cream and pepper corns.

SERVING METHOD:

11. * Spoon the Sauce on a plate. Place the Medallions on the sauce.
12. * Serve with your saute Mushrooms and seasonal root vegetables or potato bake on the side.
13. * Garnish with Berries, Rosemary and Thyme