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The archtypal animal of South Africa, its meat is very soft, low fat and, if not overcooked, will be amazingly tender and juicy.

Springbok with Pear and Coriander

Serves four



4 Springbok steaks

1 faggot of watercress

3 Stewing pears

juice of ½ lemon

1 tbsp honey

50g walnuts

Salt, pepper, coriander[/one_half][one_half_last]


Olive oil

200ml brown stock

1 Onion

1 Carrot

Bouquet garni

2 tbsp flour

1 dessertsp butter



Start by making the sauce: first coarsly chop the peeled onion and brown it in some butter. Scatter the flour in the pan and carefully mix and moisten with the brown stock.

Do not forget the bouquet garni and leave the sauce to reduce for half an hour. remove the bouquet garni and stir with the sauce. sieve and season with salt, pepper and coriander.

While keeping the sauce warm, stew the peeled pears in some honey. Add the lemon juice to the pears and stew gently over a low heat until soft. In the meantime, chop the walnuts and add them to the walnut compote. Sprinkle the pan with some olive oil. Let the Kudu or Springbok steaks brown on both sides for 3 mins.

Add the finishing touches. Cover the plates with sauce, arrange the meat on it and garnish with watercress. Serve the pear compote and potatoes separately.