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Karoo Springbok in Phyllo Parcels with Quince Jelly

Recipe from: 11/3/2008 12:00:00 AM

Ingredients 29
Servings 15
Time 150


  • Marinade:
  • 2T quince jelly
  • 2T red wine vinegar
  • ¼ cup Old Brown
  • Sherry or Port
  • ½ cup dry red wine
  • ¼ cup olive oil
  • ½ onion, peeled and chopped
  • 1 fresh rosemary sprig, bruised
  • 3 juniper berries
  • 1t four-spice mix (white pepper, cloves, ginger, nutmeg)
  • sea salt and freshly ground black pepper

  • Springbok filling:
  • 1.75kg Karoo springbok, cut into 2.5cm cubes
  • 2T butter
  • 1 onion, peeled and chopped
  • 250g bacon
  • 1 clove garlic, bruised
  • a few whole cloves
  • 1t sea salt
  • 1t fresly ground black pepper
  • 2 bay leaves
  • generous handful
  • roughly chopped fresh herbs (parsley, thyme, rosemary
  • 2 cups beef stock
  • 2T cream
  • 500g phyllo pastry
  • melted butter, for brushing
  • chives, to tie parcels


For the marinade:
Mix together the marinade ingredients in a large bowl or tray and marinate the springbok for 1 to 2 days.

For the filling:
Preheat the oven to 160˚C. Heat butter in a large, heavy-based ovenproof casserole. Sauté onion and bacon until soft, but not brown. Add the venison as well as all the marinade to the casserole pot. Then add the garlic, cloves, seasoning, bay leaves, herbs and stock. Cook in the oven at 160˚C for between 3½ and 4 hours. Remove from the oven and set aside until cool enough to handle. Remove bones from cooked venison and set aside meat. Return the sauce to the stove, bring to the boil, and reduce slightly. Add cream. Add the meat to the sauce and heat through.

To assemble the parcels:
Preheat oven to 200˚C. Brush one whole sheet of phyllo pastry with melted butter. Cut into squares (approx 15x15cm). Spoon 2 tablespoons of cold filling into the centre of each square, then bring the corners and edges of the square together and tie with a chive to form a parcel. Brush each parcel with melted butter.

To assemble the dish:
Lay the phyllo parcels in a single layer on a greased baking tray (or two) and bake at 200˚C for 15 to 20 minutes or until pastry is golden. Serve with quince jelly.


Read more on: bake  |  sauté


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