Stuffed shoulder of springbok


Ingredients 10
Servings 8
Time

Ingredients

  • 2
    kg
    shoulder of springbok
  • 750
    g
    mince
  • 60
    g
    soft breadcrumbs
  • 1
    small onion, grated
  • 1
    egg
  • 250
    g
    fresh mushrooms, sliced and fried
  • 12
    ml
    salt
  • 5
    ml
    black pepper
  • 25
    ml
    vinegar
  • 125
    g
    bacon
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Saw the shoulder into 1 cm thick chops, (It is easier to saw the meat when frozen.) Place the chops in a row on a meat board so that the original shape of the cut is retained. Mix the remaining ingredients, except 5 ml of the salt, 10 ml of the vinegar and the bacon. Place a rasher of bacon and a layer of the mince mixture alternately between the chops. Press the chops firmly together and secure lengthwise with string. Sprinkle with the remaining salt and vinegar. Place in an oven bag and bake for about one hour or until done. Remove the oven bag and make a sauce by thickening the pan juices with brown onion soup powder or cake flour. Just before serving, pour the sauce over the meat. Serves 6-8.
 

Read more on: bake
 

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