Springbok fillet in bacon and rosemary
|1||springbok — fillet|
|4||fresh rosemary — sprigs|
|500 g||bacon — streaky, rindless|
|potatoes — wedges, fried|
|wholegrain mustard — to serve|
|5 ml||curry powder|
|10 ml||mustard — powder|
|3 ml||dried thyme|
|7 ml||dried oregano|
|10 ml||meat tenderiser|
|30 ml||brown sugar|
|70 ml||vinegar — brown|
|120 ml||tomato sauce|
|130 ml||Worcestershire sauce|
|300 ml||fresh chillies — 573|
Mix all the dry ingredients together. Add 10ml salt. Add the liquid ingredients and stir well. Pour into a glass jar and store in the fridge until ready to use.
Remove the sinews from the meat carefully using a sharp knife. If the fillet is too long, cut it in two.
Place the meat into a dish and cover with the prepared marinade. Set aside to marinate for two to three hours.
Remove the meat from the marinade and scrape off the excess using the back of a knife. Season the meat with freshly ground black pepper. Place rosemary sprigs along the length of the fillet. Wrap the bacon around the meat, securing it with toothpicks and tucking in the rosemary under the bacon.
Cook over hot coals on the braai or under a hot grill for about 12 minutes (for medium rare). Brush the leftover marinade over the meat once the bacon has browned. Season with salt. Remove from the heat and leave to rest for 10 minutes. Cut into slices and serve with potatoes, onions and wholegrain mustard.
Text and image: Ideas magazine