Springbok chine over the coals

Name: Springbok chine over the coals
Yield: 4 servings
Cuisine: Braai
Ingredients: 1.00 springbok deboned; bacon rashers, chopped; cheddar cheese thin slices; 250.00 ml cream; salt; freshly ground black pepper

4 servings

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Venison

By Food24 November 03 2009

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Ingredients (6)

1.00	springbok — deboned
	bacon — rashers, chopped
	cheddar cheese — thin slices
250.00 ml	cream
	salt
	freshly ground black pepper

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Method:

Cut the chine into 1 cm thick slices, but do not cut right through. Stuff the slits alternately with slices of bacon and cheese. Marinate the meat for two hours in the cream. Season well with salt and pepper and wrap in aluminium foil. Roast over the coals until the meat is browned but still slightly pink on the inside. Serve with a green peppercorn sauce.
Serves 4.