Osgrow Springbok Meat
The Springbok is the smaller of the African antelope with a similar taste to the Kudu. It is the size of a Roe Deer with an ochre coloured coat and a white strip on its sides. It produces a fine meat which should be cooked like wild Venison.
The Springbok were named by the Dutch who landed at the Cape of Good Hope in 1652, because of the way they jump up before running away. They use this jumping ability to confuse Cheetahs and Lions who target them as their next prey.
We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:
Wholesale Customers ordering 50kgs or more (any combination of Osgrow meats) please click here.
Retail Customers please click here.
Residential Customers can purchase pre-portioned products online from our Home Shopping page or click here to receive a copy of our full price list.
For general enquires email sales@osgrow.com.
Springbok Meat
Steaks
2 x approx 125g Suitable for: Fry, Grill or Griddle
Haunch
approx 2.5Kg (4 x 400g & 1 x 1.5Kg Leg Muscles) Suitable for: Casseroles, Stew or Fry
All Pre-Portioned Products are +/- weights quoted and may be supplied fresh or frozen.
Please ask for further details when you place your order.
Osgrow Springbok Recipes
Springbok Sosate
Springbok with Wild Mushrooms
Springbok Sosate
Ingredients (Serves 6)
910g Osgrow diced Springbok (no sinew)
24 x pieces Sweat Pepper (about 1" square)
24 x Sun dried Apricots
24 x Lime Leaves
24 x pieces Onion (about 1" square)
6 x 12" Skewers
----- For the Marinade (Serves 6 or more) -----
2 tbsp Curry Powder
3 tbsp Brown Sugar
1 tbsp Mustard Powder
6 x Bay Leaves
8 - 10 Peppercorns
3 x Cloves Garlic, crushed
3 tsp Salt
1 cup Malt Vinegar
6 cups Water
1 x large Onion, sliced finely
1 cup chopped Dried Apricots
Method
Skewer the pieces of Springbok and then add the pepper, apricot, lime leaf and onion. Repeat the pattern until the skewer is full. Place in a container ready for the marinade to be poured over.
Once marinade is on, allow to cook and then refrigerate for at least 24 hours before serving.
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Springbok with Wild Mushrooms
Ingredients (Serves 4)
750g Osgrow Springbok Fillet or Steak
300g of seasonal Wild Mushrooms
2 x Shallots
2 cloves of Garlic
fresh Basil
a little Cream and Cognac
Method
Start by slicing the mushrooms, shallots and garlic into little pieces, then put all the pieces into a pan. Once softened, remove the pan from the heat and add a little cream, then fry the meat in half olive oil, half butter and season with pepper and salt. Once the meat is medium done, remove from the pan and keep warm. Cool the juices with some cognac and water, add the mushroom sauce and leave to cook through for a little while. Arrange the meat on a plate and pour over the creamy sauce. Garnish with basil and serve with a spinach and potato cake.