Name: Leg of springbok done over the coals
Yield: 6 servings
Cuisine: Braai
Ingredients: 250.00 g speck strips; flavour enhancer; 3.00 kg springbok leg, well ripened; 250.00 g bacon shoulder; 500.00 ml Buttermilk; 500.00 ml wine dry red; 5.00 bay leaves; lemon zest only; 10.00 ml black peppercorns whole; fresh rosemary few sprigs

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Ingredients (10)

250.00 g	speck — strips
	flavour enhancer
3.00 kg	springbok — leg, well ripened
250.00 g	bacon — shoulder

MARINADE

500.00 ml	Buttermilk
500.00 ml	wine — dry red
5.00	bay leaves
	lemon — zest only
10.00 ml	black peppercorns — whole
	fresh rosemary — few sprigs

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Method:

Season the speck well with flavour enhancer, pepper, rosemary and parsley. Using a knife with a thin blade, pierce holes into the leg. Insert the strips of speck into the holes. Blend all the ingredients for the marinade. Place the prepared leg in the marinade and marinate overnight. Cover the leg with the shoulder bacon and wrap in aluminium foil, ensuring that it is well sealed. Roast the leg slowly over the coals for about two hours or until done according to taste. (The cooking period will depend on the size of the leg and how well-done you like your meat.) Remove the aluminium foil and roast uncovered until nicely browned. Serve with quince or apple jelly.
Serves 6-8.