Ingredients

Method

For the coffee mud
• 1 1/2 t water
• 4 t brandy
• 45 g ground espresso
• 2 T golden syrup
• 100 g pine nut kernels, crushed into a chunky paste
• 4 t peanut oil
For the springbok loin
• 12 x 120 g portions of springbok loin (see cook's note)
• freshly ground black pepper
• 1 T canola oil

Method

Ingredients

To make the coffee mud: Combine water, brandy, espresso and golden syrup in a mixing bowl to form a paste.

Add half of the pine nut paste and whisk vigorously. Add the remaining paste, still whisking, and combine well.

Pour the peanut oil in a steady stream into the mixture while whisking until emulsified and resembles the texture of black mud.

Reserve for glazing of the loin.

To prepare the springbok loin: Preheat oven to 200°C.

Place a sheet of plastic wrap vertically on a damp surface, place a portion of loin at the bottom of the sheet and roll tightly to form a cylinder. Tie both ends and refrigerate for at least 1 hour. Repeat process with remaining portions.

Remove loin from the plastic wrap. Heat olive oil in a frying pan over high heat. Sear the loin on all sides until browned. Finish cooking in the preheated oven for 3-5 minutes. Meat must still be pink, but warm, in the center.

Transfer to a chopping board to rest for 5 minutes then glaze with warmed coffee mud.

Cook's note: this glaze will work well with any kind of venison, and you can also use it for pork, beef or quail.