Springbok and klipkombers
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- Kobus van der Merwe
- 6
- Easy
- Carb Conscious Fat conscious
- 20 minutes
- 10 minutes
- Newton Johnson Family Reserve Pinot Noir 2016
Ingredients
- 720 g springbok (or other venison) loin, trimmed
- sea salt, to taste
- 1 cup cream
- 10 g dried klipkombers*
Cooking Instructions
1. Cut the venison loin into 6 x 120 g portions. Using a smoking hot skillet brushed with vegetable oil, sear the venison portions for 1 minute on each side, seasoning with sea salt as you go. Remove from the skillet and allow the meat to rest for 5 minutes.
2. Meanwhile, heat the cream and add the seaweed. Cook for 1 minute until the seaweed is reconstituted and silky. Keep warm.
3. To serve, cook the rested, seared venison loin for a further minute on each side in a hot skillet. Place on heated plates and top with the seaweed cream.
Cook’s note: *Klipkombers is a seaweed native to South Africa. Substitute with dried sea lettuce or toasted nori sheets.
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