Deboned shoulder of springbok

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6 servings Cooking: 2 hrs 30 mins
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Venison

By Food24 November 03 2009
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Ingredients (11)

1.00 springbok — shoulder, deboned
Buttermilk
mustard — prepared
125.00 g bacon
salt and freshly ground black pepper — to taste
125.00 ml wine — dry white
125.00 ml stock — meat
fresh parsley
lemons — peel and juice
30.00 ml flour — cake
15.00 ml cream
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Method:

Marinate the shoulder for 2-3 days in buttermilk. Preheat the oven to 160 ºC. Pat dry and lay flat on a working surface. Spread the inside of the meat with prepared mustard such as Dijon and arrange the rashers of bacon on top. Roll up and secure with string. Layer leftover bacon on top and season with salt and freshly ground black pepper and place in a casserole dish.
Add the wine, meat stock, parsley, lemon juice and peel. Cover and bake for 2-2 1/2 hours until done but not dry. Remove the cover and grill until golden brown.
Transfer to a serving platter and leave to rest in the warming drawer.
Add boiling water to pan juices to make 500 ml. Bring to the boil. Thicken with cake flour.
Stir in the cream and serve with carved meat.
Serves 6-8.



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