Jeremy Freemantle and the African Relish Team hosted us in the previous episode of Jan Braai for Erfenis and has graciously sent us these recipes to share with you.
BRAAIED SPRINGBOK CARPACCIO WITH TATAKI SAUCE
- 180g Springbok fillet
- Salt and black pepper
- Coriander seeds
- 6 tbsp extra virgin olive oil
- 1 tbsp Kikkoman soy sauce
- 1 tbsp honey
- 1 small clove garlic, peeled and finely chopped
- 1 tsp balsamic vinegar
- 1 heaped tsp Dijon mustard
- 1 tbsp lemon juice
- 1 egg yolk
- 1 tbsp water
- 1 tbsp chopped rosemary leaves
- mixed baby herbs, to garnish
- Make a mixture of Maldon sea salt, crushed coriander seeds and freshly crushed black pepper and rub this all over the venison fillet.
- Braai the fillet until lightly brown on all sides, being careful not to braai the meat too much, it should be sealed outside and raw inside. This should take no more than 3 minutes in total. Set aside to cool.
For the Tataki sauce:
Mix together the soy sauce, honey, garlic, balsamic vinegar and 1 tablespoon extra virgin olive oil. Set aside. Whisk well together.
For the mustard emulsion sauce:
- Combine the Dijon mustard, lemon juice, egg yolk, 3 tablespoons olive oil and 1 tablespoon water. Using a hand blender, aerate this mixture until it forms a light froth on top. Set aside.
- Using a very sharp knife, cut the cooled venison into thin slices and arrange on a serving platter. Drizzle with the Tataki sauce . Froth the mustard emulsion dressing once more and sprinkle the foamed emulsion over the sliced springbok. Garnish with mixed baby herbs and edible flowers.
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