Game platter

Name: Game platter
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 springbok loin, deboned; 4.00 ostrich fillet; 250.00 ml wine red; 50.00 ml vinegar brown; oil for frying; 4.00 quail; 250.00 ml stock meat; 100.00 ml lemon juice; 100.00 ml port; 50.00 ml brandy; cornflour

4 servings

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venison

By Food24 November 03 2009

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Ingredients (11)

4.00	springbok — loin, deboned
4.00	ostrich fillet
250.00 ml	wine — red
50.00 ml	vinegar — brown
	oil — for frying
4.00	quail

SAUCE

250.00 ml	stock — meat
100.00 ml	lemon juice
100.00 ml	port
50.00 ml	brandy
	cornflour

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Method:

Marinate the meat for about 3 hours in red wine and brown vinegar. Dry with kitchen towelling and brown in heated oil until medium-done.
Roast the quails for about 10 minutes each until done.
Heat all the sauce ingredients together and thicken with a little cornflour made into a paste with a little water.
Arrange the meat and quails on 4 plates and pour the sauce over.
Serve with dried fruit and quail eggs.