Wildebeest sirloin
4 servings
Prep: 1 hr,
Cooking: 8 hrs
Served with cameline sauce; a spiced sauce thickened with bread that was popular during the Middle Ages.
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Ingredients (27)
FOR THE SIRLOIN:
1/2 tsp | salt |
500 g | wildebeest |
500 ml | red wine |
1 | black peppercorns — whole |
2 | fresh ginger — chopped |
2 | cinnamon — stick |
1/2 tsp | nutmeg — grated |
1 | saffron |
2 | brown sugar |
1 cup | water |
1 | butter |
1 | sunflower oil |
FOR THE CAMELINE SAUCE:
marinade | |
8 cup | stock — veal |
1 | saffron |
1 | cinnamon — ground |
1 | ginger — ground |
sea salt and freshly ground black pepper | |
40 ml | butter |
FOR THE VEAL STOCK:
oil — and butter for frying | |
4 kg | beef bones — or veal bones |
2 cup | carrots — diced |
2 cup | onion — diced |
1 | garlic — whole bulb, halved |
500 ml | wine — red |
10 l | water |
1 cup | mushrooms — dried |
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