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Game shanks – Springbok/Impala/Blesbok

serves 4. 




4 shanks

2 carrots, sliced

2 onions, peeled and chopped

1 head garlic, sliced horizontally

1 stick celery, sliced

1 leek, chopped and washed

2L beef stock

1 bottle De Grendel Shiraz

1 baby kohlrabi, peeled, diced and roasted

2 baby turnips, peeled, quartered and caramelized


To serve: mash potato and Jerusalem artichokes


(Cooking time: 5 hours)

  • Preheat your oven to 180̊C. Season the shanks, place them in a deep roasting tray and roast in the oven for 30-40 minutes, or until the shanks are golden brown. Remove from the oven; add carrots, onion, garlic, celery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160̊C, place the tray back in the oven and braise for a further 4 hours, or until the venison falls away from the bone.

  • Carefully remove the shanks from the tray, remove the bones, set aside and keep warm. Strain the remaining vegetables through a fine strainer, keeping the liquid and discarding the vegetables. Pour the liquid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with water.

  • Check the seasoning of your sauce and add more if needed, set aside and keep warm. Now arrange the mash potato, kohlrabi, Jerusalem artichokes and turnips on a serving plate. Place the venison in the middle and pour over some of the sauce. Serve immediately.

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