FRIDAY FOOD FEATURE: Beetroot and honey glazed Springbok
FRIDAY FOOD FEATURE:
Beetroot and honey glazed Springbok
Chef Rudi Liebenberg from one of Cape Town’s most exclusive hotels, namely the legendary Mount Nelson Hotel, shares the wonderful recipe of one of the Planet Restaurant’s most popular dishes, the Beetroot and honey glazed Springbok. Guests dining at the Mount Nelson Hotel have the choice of various dining options all of which offer gourmet meals in the most beautiful settings.
– 4 x 150g Springbok loin
– Smoked paprika
Season Springbok, place in hot pan to brown slightly. Remove.
Beetroot puree Ingredients:
– 150g whole peeled beetroot cut into ¼
– 20ml olive oil
– 20ml balsamic vinegar
– 20g honey
– 80 ml orange juice
Combine and roast till soft, puree with some more honey.
Use this to brush onto springbok, continue to cook either in the pan or in the oven to the preferred doneness. Keep some of the puree for the sauce. Must be noted that venison must not be over cooked as it is very lean.
Try your hands and cook this mouth watering meal for your family and friends on a special occasion!
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