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Springbok chine over the coals

Ingredients 6
Servings 4


  • 1
    whole springbok chine, deboned
  • few rashers bacon, cut into smaller pieces
  • thin slices Cheddar cheese
  • 250
  • salt
  • black pepper


Cut the chine into 1 cm thick slices, but do not cut right through. Stuff the slits alternately with slices of bacon and cheese. Marinate the meat for two hours in the cream. Season well with salt and pepper and wrap in aluminium foil. Roast over the coals until the meat is browned but still slightly pink on the inside. Serve with a green peppercorn sauce. Serves 4.

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