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The meat of the South African Blesbok is very similar to that of its cousin, the Springbok. It has a low fat content and is very soft.

Blesbok with a Touch of the Exotic

Serves four


600g Blesbok steak

1 lge Carrot

1/2 cup Soya bean sprouts

1 Clove garlic

1 dessertsp Dry sherry

Soy sauce



2 Spring onions

1 Chilli pepper

1/2 cup Brown stock

Soya bean oil

1 tsp Demerara sugar




Cut the carrot in batons and gently soften them in soya bean oil. Slice open the chilli pepper, remove the seeds and slice finely. Add the chilli to the simmering carrot batons, along with the spring onions, the garlic, the bamboo shoots and the soya bean sprouts.

Now fry the blesbok steak until it is medium. Once ready keep it warm, if necessary in the oven. Cool the meat juices with the dry sherry and the stock. Add the demarara sugar, ginger and vegetable sauce and let it cook through for a time, while stirring through the gingili.

Arrange the sauce in the middle of the plate and circle with the vermicelli. Slice the meat and serve in the centre of the plate. Garnish with a little coriander.