1. Remove all fat from the springbok loin, then use the handle of a wooden spoon to make a 2cm-wide hole down the middle of the loin.
2. Remove any fat from the chicken breast before blending the chicken, egg and the biltong powder in a food
processor. Season well with salt and white pepper.
3. Transfer the chicken mixture to a piping bag and pipe it into the cavity in the springbok loin.
4. Heat the olive oil in a frying pan over a medium heat. Add the meat to the pan and seal for two minutes on each side. Remove from the heat, transfer to a roasting pan and bake in a preheated oven for 15 to 20 minutes.
5. When the meat is cooked, remove from the oven and set aside to rest under a kitchen towel for five minutes, then slice into 1,5cm slices.
6. Sauce Transfer any cooking juices from the roasting pan to a saucepan. Add the wine, bring to the boil, then reduce the heat and simmer for five minutes. Add the butter and stir until thick before adding the fig jam, and seasoning with salt and pepper.
7. Butternut Boil the butternut cubes for 15 minutes. Strain and mix with the butter. Season to taste. Serve with the springbok loin and the sauce.