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Serves Six
6 x 4 Bone Racks of Springbok French Cut
Marinated overnight in:
½ cup vegetable oil
2 cloves garlic chopped
1 shallot chopped
2 Tsp. fresh ground black pepper
2 tsp. juniper berries
½ 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
½ cup of beef or veal stock
1 cup red wine
1 tbs. balsamic vinegar
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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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