Springbok Steaks (2x 125g) [Currently Unavailable] Price: £8.49

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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.

Springbok Recipes

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
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.
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
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.