Rolled leg of springbok

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 27
Servings 6
Time

Ingredients

  • MARINADE
  • 250
    ml
    brown grape vinegar
  • 15
    ml
    soft brown sugar
  • 5
    whole cloves
  • 15
    ml
    ground coriander
  • 2
    ml
    nutmeg
  • 1
    clove garlic, crushed
  • 1
    leg of springbok, deboned
  • salt and pepper
  • few rashers bacon
  • FILLING 1
  • 250
    ml
    spinach, hard stems removed and finely chopped
  • 1
    onion, finely chopped
  • 250
    ml
    white breadcrumbs
  • 1
    egg
  • salt and freshly ground black pepper
  • 5
    ml
    mixed herbs
  • 60
    ml
    Cheddar cheese, grated
  • 125
    ml
    hanepoot wine
  • 250
    ml
    cream
  • FILLING 2
  • 500
    g
    mixed dried fruit (prunes reserved)
  • half orange, with skin
  • 1
    onion, finely chopped
  • salt and pepper
  • 125
    ml
    hanepoot wine
  • 250
    ml
    cream
 

Method

 
Mix the ingredients for the marinade. Place the meat in a stainless steel or glass dish and pour the marinade over. Refrigerate overnight. (The marinade is enough for two legs.) Preheat the oven to 160 ºC (325 ºF). Line the oven pan with a large sheet of aluminium foil. Pat the meat dry with paper towelling and place in the oven pan, splayed open with the meat side facing up. Season with salt and pepper and arrange three rashers of bacon on top. Filling 1: Mix all ingredients except the hanepoot wine and cream. Spoon oven the meat and roll up. Secure with string and pour over the sweet wine. Wrap the leg in aluminium foil and roast for one-and-a-half hours until tender. Open the foil, place another three rashers of bacon on top of the meat and grill for a few minutes until the bacon is done and the meat lightly browned. Take care not to overdo the meat as it dries out quickly. Place the meat on a serving platter and remove the string. Pour the meat juices into a saucepan. Add the cream and reduce until the sauce thickens slightly. Serve with the meat. Serves 6. Filling 2: Place the dried fruit and orange in a food processor and chop finely. Add the onion and season with salt and pepper. Follow the same procedure as for Filling 1, omitting the extra bacon. Baste frequently with the meat juices in the pan. Prepare the sauce as described for Filling 1. Cook the reserved prunes in a little water until tender and serve with the leg. Roast potatoes and carrots go well with venison. Serves 6.
 

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