|1.2 kg||springbok — loin|
|180 g||green beans — blanched|
|2 cloves||garlic — cloves|
|1 sprig||fresh rosemary|
|20 ml||vinegar — balsamic|
|salt and freshly ground black pepper|
|2 kg||venison — bones|
|1||garlic — whole bulb|
|10 g||tomato paste|
|500 ml||wine — red|
|10 g||fresh rosemary|
|2 Tbs||brown sugar — soft|
|50 ml||vinegar — balsamic|
|60 g||pancetta — diced|
|4 Tbs||green peppercorns|
Season the springbok loin with salt and pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for 5 min before serving. Warm the blanched beans and place on 6 plates. Slice the springbok loin and arrange the slices on top of the beans. Pour the sauce poivrade over the springbok. Serve alongside an onion tart.
Red onion tarte tatin
Peel the red onions and roast them whole with the garlic and rosemary in a hot oven until soft. Remove from the oven and leave to cool. Cut the onions into quarters.
Heat a muffin on the stove top. Add a small amount of the butter, sugar and vinegar to each well. Arrange the onions in the butter. Remove the pan from the heat and season with salt & pepper. Place the puff disc on top of the onions and tuck in the sides. Bake on the Weber, with the lid on, using indirect coals for approximately 30 minutes or until the pastry is cooked and golden brown. Remove from the oven and turn out onto a plate.
Roast the bones in the oven until dark brown but not burnt. Put into a stockpot.
Roughly chop all the vegetables and herbs and add the vegetables to the bones. Cook until the vegetables begin to colour. Add the tomato paste and fry for a 5 min. Deglaze with some of the red wine. Cover with 5L of water and rest of the red wine.
Bring to the boil and then turn down the heat to a simmer. Skim all the fat and impurities off the stock. Cook for 4 hours skimming occasionally. Strain the stock and reduce down to 1L. Continue skimming.
In a separate saucepan fry the pancetta until golden brown and crisp. Add the green peppercorns. Add the brandy and flambé. Add the brown sugar and let everything caramelise. Deglaze with the vinegar and then add the stock and reduce to the desired consistency and taste.
Recipe reprinted with permission of Weber.
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