Beat the Lions at eating Springbok
Here is a recipe that the Lions rugby team would love to haul over the coals after the Test series against the Springboks - roast leg of Springbok. This recipe is especially for those hunters who want to deprive the Lions of this traditional South African dish.
For this dish the following ingredients are advised:
3 kgcured leg of springbok
250 g strips of pork fat
black peppercorns, rosemary and thyme
250 g shoulder bacon
500 ml plain yogurt
500 ml dry red wine
Season the pork fat well with flavour enhancer, pepper, rosemary and thyme. Pierce holes into the leg and insert the strips of speck into the holes. Blend all the ingredients for the marinade. Place the prepared leg in the marinade and marinate overnight. Cover the leg with the shoulder bacon fastened with a string or toothpicks and seal in aluminium foil. Roast the leg slowly over the coals for about two hours or until done according to taste, depending on the size of the leg and how well-done the meat has to be. Remove the foil and roast uncovered until nicely browned. Serve with apple jelly. Serves 6-8.
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