Springbok Shoulder with Red Wine and Chocolate Sauce
Servings: 4
Ingredients
- 1 kg Deboned Springbok Shoulder
- Olive oil
- Salnt and Pepper
For the Marinade
- 1 bottle Red Wine not expensive - 750ml
- 8 Juniper Berries crushed
- 12 black peppercorns crushed
- 2 bay leaves
- 1 sprig thyme
- 1 Strop of orange peel
- 1 medium carrot diced
- 1 onion chopped
- 4 garlic cloves peeled
- 1 celery stick chopped
For the Sauce
- 1 tbsp tomato puree
- 350 ml water
- 1 tbsp redcurrant jelly or something similar
- 30 g dark chocolate
Instructions
- You need a cast iron casserole for this one
- Divide the meat into 4 - roughly 250g each
- Pour the wine in a pan and reduce by about a third. Leave to cool
- Place the shoulder in a container and pour the reduced wine over it along with all marinade ingredients.
- Chill and allow to marinate for 24 hours
- Pre heat the oven to 110°C
- Drain the venison and the vegetable, pat dry. Reserve the wine
- In a hot non stick pan, heat the oil and sear the shoulder till golden brown all around. This should not take longer than 10 minutes. Then transfer the shoulder to the cast orn casserole
- In the same pan, lightly fry the remaining vegetables for about 5 minutes, then also put them in the casserole dish
- Now add the tomato puree to the same frying pan, after 2 minutes add the reserved red wine and bring to the boil
- Pour it over the shoulder and veggies, then add the water until barely covered,
- Add Salt and bring to the boil
- Transfer to the oven and cook for 3 1/2 hours
- To finsh the sauce, strain the juices into a large frying pan and reduce to about 300ml.
- Reduce heat to the lowest, then add the jam. Add Salt and pepper to taste
- Add the chocolate and mix quickly
- Mix the sholder and vegetables in the pan and gently bring back to heat
- Enjoy!