Game platter


Ingredients 12
Servings 4
Time

Ingredients

  • 4
    springbok loins, deboned
  • 4
    ostrich fillets
  • 250
    ml
    red wine
  • 50
    ml
    brown vinegar
  • oil for frying
  • 4
    quails (optional)
  • SAUCE
  • 250
    ml
    meat stock
  • 100
    ml
    lemon juice
  • 100
    ml
    port
  • 50
    ml
    brandy
  • cornflour to thicken
 

Method

 
Marinate the meat for about 3 hours in red wine and brown vinegar. Dry with kitchen towelling and brown in heated oil until medium-done. Roast the quails for about 10 minutes each until done. Heat all the sauce ingredients together and thicken with a little cornflour made into a paste with a little water. Arrange the meat and quails on 4 plates and pour the sauce over. Serve with dried fruit and quail eggs.
 

Read more on: roast
 

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