Game SA
GAME ABATTOIRS AND MEAT ESTABLISHMENTS OF SOUTH AFRICA
Pepper Crusted Eland Loin
with Garlic Sauce
Ingredients:
Meat
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15 ml olive oil
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1 kg eland loin
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3 tablespoons black pepper corns crushed
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salt to season
Garlic Sauce
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1 whole garlic clove tops sliced off
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1 tablespoon olive oil
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foil to wrap
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4 tablespoons butter
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2 tablespoons flour
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2 cups milk
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salt and black pepper to season
Zucchini Fries
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2 cups zucchini sliced into wedges
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1/2 cup coconut flour
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1 large egg whisked
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1/2 cup desiccated coconut
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1/2 cup grated parmesan
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oil to fry
METHOD
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First off, preheat the oven to 200 degrees Celsius.
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Add the garlic to the oven - roast your whole garlic by encasing it in foil and drizzling it with a little olive oil for about 30 minutes.
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Then, heat your grill pan until very hot, rub the eland loin with olive oil and seal the meat by turning it every few seconds until brown.
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Add the crusted pepper corns on the top side of the meat and transfer the pan to the hot oven for 3 - 5 minutes. Remove from oven and leave to rest.
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For the garlic sauce; melt the butter in a saucepan, add the flour and whisk it through making a paste.
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Add the milk little by little, while whisking.
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Cook until the sauce boils and thickens – add more milk if necessary.
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Remove the garlic from the oven and scoop out two of the soft cloves – add it to the sauce and mix it through.
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For the zucchini fries; heat some oil in a small pot.
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Dip the zucchini fries in coconut flour, then in the egg and then in the coconut and parmesan 'crumbs'. Fry until golden.
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Serve slices of Eland loin with garlic sauce and zucchini fries.