Rolled leg of springbok

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6 servings
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Venison

By Food24 November 03 2009
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Ingredients (24)

MARINADE
250.00 ml vinegar — brown grape
15.00 ml brown sugar — soft
5.00 cloves — whole
15.00 ml coriander — ground
2.00 ml nutmeg — ground
1.00 garlic — cloves, crushed
1.00 springbok — leg, deboned
salt and freshly ground black pepper
bacon — rashers
FILLING 1
250.00 ml spinach — stems removed, finely chopped
1.00 onion — finely chopped
250.00 ml breadcrumbs — white
1.00 eggs
sea salt and freshly ground black pepper
5.00 ml mixed herbs
60.00 ml cheddar cheese — grated
125.00 ml wine — hanepoot
250.00 ml cream
FILLING 2
500.00 g dried fruit
orange — halved
1.00 onion — finely chopped
salt and freshly ground black pepper
125.00 ml wine — hanepoot
250.00 ml cream
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Method:

Mix the ingredients for the marinade. Place the meat in a stainless steel or glass dish and pour the marinade over. Refrigerate overnight. (The marinade is enough for two legs.)
Preheat the oven to 160 ºC (325 ºF).
Line the oven pan with a large sheet of aluminium foil. Pat the meat dry with paper towelling and place in the oven pan, splayed open with the meat side facing up. Season with salt and pepper and arrange three rashers of bacon on top.
Filling 1: Mix all ingredients except the hanepoot wine and cream. Spoon oven the meat and roll up. Secure with string and pour over the sweet wine. Wrap the leg in aluminium foil and roast for one-and-a-half hours until tender. Open the foil, place another three rashers of bacon on top of the meat and grill for a few minutes until the bacon is done and the meat lightly browned. Take care not to overdo the meat as it dries out quickly.
Place the meat on a serving platter and remove the string.
Pour the meat juices into a saucepan. Add the cream and reduce until the sauce thickens slightly. Serve with the meat.
Serves 6.

Filling 2: Place the dried fruit and orange in a food processor and chop finely. Add the onion and season with salt and pepper. Follow the same procedure as for Filling 1, omitting the extra bacon. Baste frequently with the meat juices in the pan. Prepare the sauce as described for Filling 1. Cook the reserved prunes in a little water until tender and serve with the leg. Roast potatoes and carrots go well with venison.
Serves 6.



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