Springbok with Honey and Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g ame meat (sprinbok or roe deer in one piece)
- 400 ml white wine, drier
- 50 ml Sherry Cream, medium
- 2 tablespoon olive oil
- 2 tablespoon mustard (Dijon)
- 1 onion (s), finely diced
- 75 g butter
- 2 tablespoon sugar, brown
- 150 g meat broth
- 75 g honey
- some pepper
- a bit salt
- some nutmeg, freshly grated
- 1 lemon (s), the grated zest and the juice from it
Print Recipe
Pin Recipe Instructions
- Mix the white wine with the sherry and Dijon mustard. Rub the meat with pepper, salt and freshly grated nutmeg and place in the marinade for 4 hours.
- Heat 40 g butter in a pan and froth up. Steam the peeled and finely diced onion until translucent. Sprinkle the brown sugar on top, caramelize and let reduce for about 5 minutes. Add the meat stock, lemon zest and lemon juice and simmer for another 10 minutes on reduced heat. Finally add the honey, heat everything and assemble the sauce with the rest of the butter.
- Take the springbok or the beetle out of the marinade, pat dry and fry well in hot olive oil. Immediately place in the oven preheated to 220 ° C and cook for about 10-15 minutes.
- Cut the meat into slices and arrange on plates with the sauce. Serve immediately.
- Tip: With the indirect cooking method, the meat can also be cooked on a grill.
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