Springbok with onion tarte tartin

Weber
6 servings
Rate this recipe
A fine way to enjoy game.

By Food24 August 21 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (24)

1.2 kg springbok — loin
180 g green beans — blanched
TARTE TARTIN:
3 red onions
2 cloves garlic — cloves
1 sprig fresh rosemary
50 g butter
20 g sugar
20 ml vinegar — balsamic
salt and freshly ground black pepper
6 puff pastry
SAUCE POIVRADE:
2 kg venison — bones
1 onion
4 carrots
3 celery stalks
2 leeks
1 garlic — whole bulb
10 g tomato paste
500 ml wine — red
10 g fresh rosemary
2 Tbs brown sugar — soft
50 ml vinegar — balsamic
60 g pancetta — diced
4 Tbs green peppercorns
100 ml brandy
Tap for ingredients
Tap for ingredients

Method:

Season the springbok loin with salt and pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for 5 min before serving. Warm the blanched beans and place on 6 plates. Slice the springbok loin and arrange the slices on top of the beans. Pour the sauce poivrade over the springbok. Serve alongside an onion tart.

Red onion tarte tatin

Peel the red onions and roast them whole with the garlic and rosemary in a hot oven until soft. Remove from the oven and leave to cool. Cut the onions into quarters.
Heat a muffin on the stove top. Add a small amount of the butter, sugar and vinegar to each well. Arrange the onions in the butter. Remove the pan from the heat and season with salt & pepper. Place the puff disc on top of the onions and tuck in the sides. Bake on the Weber, with the lid on, using indirect coals for approximately 30 minutes or until the pastry is cooked and golden brown. Remove from the oven and turn out onto a plate.

Sauce poivrade

Roast the bones in the oven until dark brown but not burnt. Put into a stockpot.
Roughly chop all the vegetables and herbs and add the vegetables to the bones. Cook until the vegetables begin to colour. Add the tomato paste and fry for a 5 min. Deglaze with some of the red wine. Cover with 5L of water and rest of the red wine.
Bring to the boil and then turn down the heat to a simmer. Skim all the fat and impurities off the stock. Cook for 4 hours skimming occasionally. Strain the stock and reduce down to 1L. Continue skimming.

In a separate saucepan fry the pancetta until golden brown and crisp. Add the green peppercorns. Add the brandy and flambé.  Add the brown sugar and let everything caramelise. Deglaze with the vinegar and then add the stock and reduce to the desired consistency and taste.

Recipe reprinted with permission of Weber.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.