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Rack of Springbok
with Curried Butternut Squash Puree, Wild Spinach and Kalahari Truffle Sauce
recipe filemeat & poultryrack of springbok
Rack of Springbok with Curried Butternut Squash Puree
Ingredients
Serves Six
6 x 4 Bone Racks of Springbok French Cut
Marinated overnight in:
cup vegetable oil
2 cloves garlic chopped
1 shallot chopped
2 Tsp. fresh ground black pepper
2 tsp. juniper berries
cup of red wine
1 tbs. balsamic vinegar
1 sprig thyme
combine all ingredients in a bowl

Butternut Squash Puree
2 butternuts squash
1 onion
1 tbs. olive oil
1 Tbs. masala curry powder
2 cups of water
2 Tbs. cream

6 cups African Wild Spinach (can substitute with regular spinach)
1 Tbs. olive oil
1 tsp. of balsamic vinegar

Sauce
1 Kalahari Truffle from Namibia(can substitute with French truffle)
2 pounds venison bones
2 carrots peeled and coarsely chopped
1 onion diced
3 celery stalks chopped
1 bay leaf
1 tsp. juniper berries
1 sprig thyme
1 clove garlic
3 quarts water
cup of beef or veal stock
1 cup red wine
1 tbs. balsamic vinegar


Rack of Springbok with Curried Butternut Squash Puree, Wild Spinach and Kalahari Truffle Sauce
Recipe by
Barak Hirschowitz



Method
Heat 1 Tbs. Olive oil in a pan and seal the racks. Cook to medium rare in in 375 degree oven.

Butternut Squash Puree - Peel the butternut squash, de-seed and cut into cubes. Peeled and diced the onion, heat olive oil and sauté onion until soft. Add the masala curry powder and cook for two minutes, add the diced squash then the water. Cover the pan and simmer on low heat for twenty minutes. Puree in a robot coupe and place back on stove Add the cream and heat through. Push through a fine sieve, season and keep warm.

African Wild Spinach (can substitute with regular spinach) - Cut into individual leaves. Heat olive oil in a pan, sauté spinach until soft, toss in balsamic vinegar , season and keep warm

Sauce - Combine the bones with the carrots, onion, celery, bay leaf, thyme, juniper berries, and garlic in a roasting pan and roast for 45 minutes in a 375 degree oven until the mixture has browned. Place bones and vegetables in a stock pot and add water. Bring to a boil and add stock, wine and vinegar. Reduce heat to simmer and cook until liquid reduces to 1 and a half cups. Strain through a fine sieve. Shave truffles into sauce and keep warm.

To serve place cut rack into cutlets and place on top of spinach. Make quenelles of butternut and spoon over sauce.

Wine Suggestion... (read on)


 
 
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