Springbok loin in coffee mud

Springbok loin in coffee mud

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 40 minutes
  • 10 minutes


  • 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

Cooking Instructions

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.

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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