6 servings
Cooking: 2 hrs 30 mins
Venison
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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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