For the marinade:
Mix together the marinade ingredients in a large
bowl or tray and marinate the springbok for 1 to 2 days.
For the filling:
Preheat the oven to 160˚C. Heat butter in a large,
heavy-based ovenproof casserole. Sauté onion and bacon until soft,
but not brown. Add the venison as well as all the marinade to the
casserole pot. Then add the garlic, cloves, seasoning, bay leaves,
herbs and stock. Cook in the oven at 160˚C for between 3½ and
4 hours. Remove from the oven and set aside until cool enough to
handle. Remove bones from cooked venison and set aside meat.
Return the sauce to the stove, bring to the boil, and reduce slightly.
Add cream. Add the meat to the sauce and heat through.
To assemble the parcels:
Preheat oven to 200˚C. Brush one whole sheet
of phyllo pastry with melted butter. Cut into squares (approx
15x15cm). Spoon 2 tablespoons of cold filling into the centre
of each square, then bring the corners and edges of the square
together and tie with a chive to form a parcel. Brush each parcel
with melted butter.
To assemble the dish:
Lay the phyllo parcels in a single layer on
a greased baking tray (or two) and bake at 200˚C for 15 to 20
minutes or until pastry is golden. Serve with quince jelly.