Product of the week: Springbok
Sue from Gamston Wood gives us a few tips on ways to enjoy this exotic delicacy.
Springbok meat is very lean meat that has a light but defined flavour, so for me the best way to cook it is to pan fry to about medium rare.
It is a versatile meat that absorbs other flavours well, making it very good for marinating. A simple one is olive oil, red wine black pepper and garlic, but don't put salt in when marinating the meat as this will draw out the water and as it is such a lean meat it can become dry. If you do want to add some salt wait until the end of the cooking and then spkinkle it on.
Some people describe the taste of springbok as herby, so something like thyme would be a good match, bringing out the flavour in the meat nicely.
Recently I served it at home with sweet potato mash and fresh seasonal greens and it went down very well. The sweetness of the potatoes and the meat combined nicely. For the sauce I deglazed the pan and simply strained the juices over the dish and it was delicious.