Springbok trinchado
4 servings
Prep: 40 mins,
Cooking: 1 hr
Traditional meat with roosterkoek and roasted garlic.
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Ingredients (20)
16 | garlic — large cloves |
Sauce:
1 | onion — large, diced |
½ cup | fresh chillies — 573 |
1 cup | wine — red |
2 | red chillies — finely chopped |
2 | tomatoes — peeled, deseeded and cubed |
2 | garlic — cloves, grated |
50 g | brown sugar |
1 cup | stock — beef, venison or chicken |
Worcestershire sauce | |
½ cup | vinegar — red wine |
paprika — smoked, ground, pinch |
For the venison:
800 g | springbok — or venison, loin or fillet |
sea salt and freshly ground black pepper | |
canola oil — or sunflower oil, for frying |
For the ‘roosterkoek’: (produces 20)
1 kg | flour — bread |
10 g | Superbake Instant Yeast |
15 g | salt |
15 g | sugar |
500 ml | water |
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