Rolled springbok rib

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6 servings Cooking: 2 hrs
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Venison

By Food24 November 03 2009
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Ingredients (9)

1 springbok — rib, deboned
peaches — dried, soaked in sweet wine
salt and freshly ground black pepper
125 ml wine — sweet
125 ml wine — red
125 ml stock — meat
1 bay leaves
15 ml flour — cake
15 ml cream
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Method:

Marinate the rib for 1 -2 days in buttermilk. Preheat the oven to 160 ºC.
Unroll the rib and arrange the dried peaches on top. Roll up again and secure with string. Season with salt and pepper to taste and place in a casserole dish.
Add the sweet and red wine, stock and bay leaf. Cover and bake for about 1 1/2-2 hours or until the rib is cooked but not dry. Remove the cover and grill until golden brown.
Place on a serving platter and leave to rest in the warming drawer. Add up to 250 ml of boiling water to the pan juices and bring to the boil. Thicken with cake flour cream. Add cream and serve with the sliced rib.
Serves 4-6.



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