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The Impala is the most common of antelopes. Its meat is low in fat, tender and tasty. Serve medium rare

Impala with Oyster Mushrooms and Miniature Pumpkins

Serves four


750 gr of impala steak or fillet,

250 gr oyster mushrooms,

the juice of half a lime,

4 miniature pumpkins,

freshly ground black pepper,

sea salt, 125 ml.

brown stock, medium sherry


Naturally you will arrange everything beautifully on the plate later. But first roast the pumpkins in the oven for about twenty minutes at a maximum of 180 C.

In the meantime fry the seasoned impala until medium fried.

While keeping the meat warm, brown the oyster mushrooms in the pan and quench with lime juice, sherry and stock.