Springbok
Elevate your culinary repertoire with this exquisite Springbok recipe, a celebration of tender, game meat paired with a velvety red wine reduction. Perfectly seared springbok fillets, seasoned simply with salt and pepper, are complemented by a rich, aromatic sauce made from dry red wine, beef stock, garlic, and fresh thyme. A touch of honey balances the flavors, creating an irresistibly complex glaze. Quick to prepare yet bursting with elegance, this dish is ideal for dinner parties or special occasions. Serve alongside roasted vegetables, creamy mashed potatoes, or nutty wild rice for a complete and sophisticated meal. With its bold flavors and gourmet appeal, this springbok recipe will take center stage on your table. Keywords: springbok recipe, red wine reduction, game meat, gourmet dinner ideas, elegant main course.
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Recipe Information
Ingredients
- 4 pieces (about 150g each) springbok fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium (finely chopped) shallots
- 2 cloves (minced) garlic
- 1 cup dry red wine
- 1 cup beef stock
- 2 sprigs fresh thyme
- 1 tablespoon honey
- to taste salt
- to taste black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Season the springbok fillets on both sides with salt and black pepper, and let them rest at room temperature for 10 minutes.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the springbok fillets to the skillet and sear for 2-3 minutes per side until golden brown and a crust forms. Adjust the time depending on your desired level of doneness (e.g., medium-rare is recommended for game meat). Remove the fillets and set aside to rest under foil.
Reduce the skillet heat to medium and add the butter. Once melted, add the chopped shallots and garlic, and sauté until softened and fragrant, about 2 minutes.
Pour in the red wine and beef stock, scraping the bottom of the skillet to deglaze and incorporate the flavorful bits.
Add the thyme sprigs and honey. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to reduce by half, stirring occasionally, about 10 minutes.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed. Strain the sauce through a fine mesh sieve if a smoother consistency is desired.
To serve, plate the springbok fillets and spoon the red wine reduction over them. Garnish with freshly chopped parsley.
Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or wild rice.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 23.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
