FRIDAY FOOD FEATURE: Beetroot and honey glazed Springbok


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.

Beetroot and Springbok


– 4 x 150g  Springbok loin

– Smoked paprika

– Salt

– Pepper

– Oil.

Season Springbok, place in hot pan to brown slightly. Remove.

The Mount Nelson Hotel in Cape Town, South Africa

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.

Dining at The Mount Nelson Hotel in Cape Town

Try your hands and cook this mouth watering meal for your family and friends on a special occasion!

South African Tourism Company

Tel:    +27 (0)21 794 9050

Mobile: +27 (0)827 823 142

Fax:    +27 (0)21 794 9995




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