Stuffed shoulder of springbok

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8 servings
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Venison

By Food24 November 03 2009
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Ingredients (10)

2.00 kg springbok — shoulder
750.00 g beef mince
60.00 g breadcrumbs — fresh
1.00 onion — small, grated
1.00 eggs
250.00 g fresh mushrooms, sliced — fried
12.00 ml salt
5.00 ml freshly ground black pepper
25.00 ml vinegar
125.00 g bacon
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Method:

Preheat the oven to 180 ºC (350 ºF). Saw the shoulder into 1 cm thick chops, (It is easier to saw the meat when frozen.) Place the chops in a row on a meat board so that the original shape of the cut is retained. Mix the remaining ingredients, except 5 ml of the salt, 10 ml of the vinegar and the bacon. Place a rasher of bacon and a layer of the mince mixture alternately between the chops. Press the chops firmly together and secure lengthwise with string. Sprinkle with the remaining salt and vinegar. Place in an oven bag and bake for about one hour or until done. Remove the oven bag and make a sauce by thickening the pan juices with brown onion soup powder or cake flour. Just before serving, pour the sauce over the meat.
Serves 6-8.



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