Pete Goffe-Wood

Grilled Springbok Loin, Red Onion Tarte Tatin, Sauce Poivrade

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Description

This springbok dish has all of the elements required – there is a rich depth to the meatiness that springbok provides, more earthy than gamey. The pancetta & green peppercorns in the luscious jus based sauce work perfectly with the fruity elements of a pinotage wine.

Ingredients

1.2kg Springbok loin
180g blanched fine green beans
6 red onion tarte tatin
300ml sauce poivrade
RED ONION TARTE TATIN:
3 red onions
2 cloves garlic
1 sprig rosemary
50g butter
20g sugar
20ml balsamic vinegar
Salt & pepper
6 puff pastry disc (aprox 5cm in diameter)
SAUCE POIVRADE:
2 kg venison bones
1 onion
4 carrots
3 stick celery
2 leeks
1 bulb garlic
10g tomato paste
500ml red wine
10 g rosemary
2 tblsp soft brown sugar
50 ml balsamic vinegar
60g pancetta neatly diced
4tblsps green peppercorns
100ml brandy

Directions

1
Season the springbok loin with salt & pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for 5 min before serving. Warm the blanched beans and place on 6 plates. Slice the springbok loin and arrange the slices on top of the beans. Pour the sauce poivrade over the springbok. Serve alongside an onion tart.
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ONION TARTE TATIN:
3
Peel the red onions and roast them whole with the garlic and rosemary in a hot oven until soft. Remove from the oven and leave to cool. Cut the onions into quarters.
4
Heat a muffin on the stove top. Add a small amount of the butter, sugar and vinegar to each well. Arrange the onions in the butter. Remove the pan from the heat and season with salt & pepper. Place the puff disc on top of the onions and tuck in the sides. Bake the tatin in a hot oven (220°C) for aprox 20 min or until the pastry is cooked and golden brown. Remove from the oven and turn out onto a plate.
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SAUCE POIVRADE:
6
Roast the bones in the oven until dark brown but not burnt. Put into a stockpot.
7
Roughly chop all the vegetables and herbs and add the vegetables to the bones. Cook until the vegetables begin to colour. Add the tomato paste and fry for a 5 min. Deglaze with some of the red wine. Cover with 5 L of water and rest of the red wine.
8
Bring to the boil and then turn down the heat to a simmer. Skim all the fat and impurities off the stock. Cook for 4 hours skimming occasionally. Strain the stock and reduce down to 1L. Continue skimming.
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In a separate saucepan fry the pancetta until golden brown and crisp. Add the green peppercorns. Add the brandy and flambé. Add the brown sugar and let everything caramelise. Deglaze with the vinegar and then add the stock and reduce to the desired consistency and taste.
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NOTES:
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This was a difficult wine to pair food with because it is such a breath taking wine and I was quite happy just to sit and drink it on its own and not to complicate matters by involving food. That said such a magnificent and layered expression of Pinotage deserved a robust accompaniment. This springbok dish has all of the elements of the wine – there is a rich depth to the meatiness that springbok provides, more earthy than gamey. The pancetta & green peppercorns in the luscious jus based sauce work perfectly with the fruity elements of the pinotage. The onion tart provides the necessary texture that a wine of this magnitude requires.
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