Karoo Springbok in Phyllo Parcels with Quince Jelly
15 servings
Prep: 2 hrs 30 mins,
Cooking: 2 hrs 40 mins
Venison
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Ingredients (27)
Marinade
0.00 | jelly — quince |
0.00 | vinegar — red wine |
0.00 | sherry — old brown |
0.00 | sherry — or port |
0.00 | wine — dry red |
0.00 | olive oil |
0.00 | onion — chopped |
0.00 | fresh rosemary — sprig |
0.00 | juniper berries |
0.00 | spice mix |
0.00 | sea salt and freshly ground black pepper |
Springbok filling
0.00 | springbok — karoo, cut into 2.5cm cubes |
0.00 | butter |
0.00 | onion — peeled and chopped |
0.00 | bacon |
0.00 | garlic — bruised |
0.00 | cloves — whole |
0.00 | sea salt |
0.00 | freshly ground black pepper |
0.00 | bay leaves |
0.00 | generous handful |
0.00 | fresh herbs — chopped |
0.00 | stock — beef |
0.00 | cream |
0.00 | phyllo pastry |
0.00 | butter — melted, for brushing |
0.00 | fresh chives — to tie parcels |
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