- 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
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.