Game/Venison Loin – any specie
It is a beautifully simple dish which is always cooked rare and is delicious served with stir-fried vegetables and creamy potato gratin.
2 onions, finely chopped
50 g butter
300 ml honey
100 ml lemon juice
150 ml dark beef and veal stock
salt and freshly ground pepper
2 x 700 g loins
olive oil for frying
To make the stock, roast veal or beef knuckle bones in a medium-hot oven until they are golden brown.
Then cut three carrots into quarters; peel and quarter a large onion; cut three stalks of celery into quarters; and cut a small head of garlic in half horizontally, around the middle.
Cook these vegetable pieces in a little cooking oil until they are golden brown.
Add 60 ml tomato purée and bouquet garni made with a bay leaf, thyme, and parsley stalk (no leaves).
Brown carefully. Add the roasted bones to the pot with the browned vegetables and cover with 10 litres of cold water. Bring to boil, skim and then simmer for between eight and ten hours.
Top up with water if necessary - you need to keep the bones covered. Pour the stock through a fine sieve and then boil in a clean pot until the liquid reduces by half. Cool.
Caramelize the onions in butter and honey in a saucepan and then add the lemon juice.
Pour the stock into the pan and cook for half an hour.
Then strain the mixture through a fine sieve into a smaller pan and cook for a further 30 minutes.
Season and add a little more butter so that the sauce literally shines.
Put on one side.
Season the meat with salt and a little freshly ground pepper.
Sear in oil a very hot pan so that it creates a crust. Don’t Overcook
Pour a little sauce onto each plate. Slice the springbok into quite thin medallions and position them on the sauce so that they overlap one another.