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Deboned shoulder of springbok

Ingredients 11
Servings 6


  • 1
    shoulder of springbok, deboned
  • buttermilk
  • prepared mustard
  • 125
  • salt and freshly ground black pepper to taste
  • 125
    dry white wine
  • 125
    meat stock
  • few sprigs of parsley
  • peel and juice of a lemon
  • 30
    cake flour
  • 15


2 hrs - 2 hrs 30 min
Marinate the shoulder for 2-3 days in buttermilk. Preheat the oven to 160 ºC. Pat dry and lay flat on a working surface. Spread the inside of the meat with prepared mustard such as Dijon and arrange the rashers of bacon on top. Roll up and secure with string. Layer leftover bacon on top and season with salt and freshly ground black pepper and place in a casserole dish. Add the wine, meat stock, parsley, lemon juice and peel. Cover and bake for 2-2 1/2 hours until done but not dry. Remove the cover and grill until golden brown. Transfer to a serving platter and leave to rest in the warming drawer. Add boiling water to pan juices to make 500 ml. Bring to the boil. Thicken with cake flour. Stir in the cream and serve with carved meat. Serves 6-8.

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