Springbok casserole

Recipe from: 10/29/1998 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • olive oil
  • 2
    kg
    springbok shanks
  • 3
    onions, coarsely chopped
  • 500
    ml
    red wine
  • 1
    chicken stock cube, crumbled
  • 30
    ml
    chopped fresh origanum
  • freshly ground black pepper and salt
  • 500
    g
    fresh mushrooms, sliced
  • 50
    ml
    cream
  • 50
    ml
    chutney
 

Method

 
Heat the olive oil in a large heavy-based saucepan and lightly brown the shanks, add the onions and sauté; until tender. Pour over the red wine and add the crumbled stock cube. Season with origanum, freshly ground black pepper and salt. Bring to the boil, reduce the temperature and cover. Simmer slowly for about 1 1/2 hours or until the meat is tender. Add the mushrooms and heat through. Stir in the cream and chutney and simmer gently for about one minute. Transfer to a serving dish and serve hot.
 

 

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