Springbok carpaccio with strawberry drizzle

Name: Springbok carpaccio with strawberry drizzle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: African
Ingredients: 6 springbok sliced; 1 strawberries; 100 ml vinegar balsamic; 1 tsp brown sugar; freshly ground black pepper; 1 rocket

6 servings Prep: 10 mins, Cooking: 15 mins

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A delicious combination of flavours.

By Caro de Waal June 30 2010

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Springbok carpaccio with strawberry drizzle

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Ingredients (6)

6	springbok — sliced
1	strawberries
100 ml	vinegar — balsamic
1 tsp	brown sugar
	freshly ground black pepper
1	rocket

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Method:

Get your butcher to slice the carpaccio for you. It will save on wastage and you really need a slicer.
Lay the slices in the centre of the plate and set aside.
For the sauce:
Cut the stems off the strawberries and cut in rough pieces.
Place in a pot on a medium heat with the balsamic, sugar and a crack of black pepper.
Let it reduce for 15 minutes and blend with a hand blender. It should be a nice drizzle consistency. If it’s too thin, reduce a little further.
Drizzle over the carpaccio and place a few leaves of rocket in the centre.
Serve with: crusty ciabatta or French loaf.