- 720 g springbok (or other venison) loin, trimmed
- sea salt, to taste
- 1 cup cream
- 10 g dried klipkombers*
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.