SPRINGBOK LOIN IN CAPERITIF JUS WITH SALT-BAKED CELERIAC, OYSTER MUSHROOM AND SMOKED BONE MARROW, AND ROASTED NECTARINE
For the Caperitif and nectarine jus
1½ onions, peeled and halved 3 carrots, peeled and halved 3 celery sticks, washed and trimmed 3 leeks, washed 5 garlic cloves, peeled Olive oil, for frying 350ml port 50g raisins 3 quail carcasses, roasted 1kg venison bones, roasted Zest of half an orange 2 fresh bay leaves 3 juniper berries 150ml Caperitif fortified wine 1 beef demi-glace
For the salt-baked celeriac
600g cake flour 420g salt 4 large free-range egg whites 2T butter Juice of ½ lemon 30g garlic cloves, peeled 50g wild rosemary 50g pine needles 1 celeriac, peeled
For the mushroom and smoked bone marrow
6 large king oyster mushroom slices Olive oil, for frying 6 smoked bone marrow* medallions
For the springbok
2 springbok loins Olive oil, salt and pepper, to taste 50g butter 20g fresh bay leaves 3 nectarines, roasted and quartered Sauté the onions, carrots, celery, leeks and garlic in olive oil. Deglaze with the port and raisins, add the roasted quail and venison bones, and cook until the volume is decreased by half. Add the orange zest, bay leaves, juniper berries and Caperitif, and reduce the liquid by half again. Add the demi-glace and reduce further by a third.
Preheat the oven to 180ºC. Combine all the salt-baked celeriac ingredients except the celeriac and mix well to form a dough. Wrap the dough around the peeled celeriac, place on an oiled baking tray and bake for 45 minutes.
In a hot pan, fry the mushroom slices in olive oil until golden on both sides, then place a bone marrow medallion on top of each slice. Place on an oiled baking tray and
Season the springbok with oil, salt and pepper. deep golden brown on all sides, then allow to rest for 5 minutes. Place them back in the pan with the butter and bay leaves and cook until rare. Allow the meat to stand for the jus, celeriac, mushroom and marrow, and roasted nectarine quarters on the side.
*Available at selected delicatessens