Braaied Springbok with Fromage Blanc and Beetroot

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Ingredients

• 12 Baby Beetroots 
• Handful of Thyme 
• 4 Large Potatoes
• 2 Cloves Garlic 
• 100g Butter 
• 800g Springbok Loin – Any other venison or game meat will also do 
• Red wine for marinade 
• Handful of Coriander seeds 
• 100g Rocket 
• 100g Watercress 
• Good Olive Oil 
• Toasted nuts and seeds 
• 150g Mascarpone Cheese 
• Salt

Method

Place the beetroot in a pot with a pinch of salt and thyme. Add water until the beetroots are just covered and simmer until soft through. About 30 minutes.

Slice each potato into a rectangle and place in a pot. Add a pinch of salt, garlic and thyme with the butter and add water until potatoes are just covered. Simmer on a medium to high heat until potatoes are soft through and edges are starting to brown. About 30 minutes. Let cool about 5 minutes before removing from the pot.

Marinade the springbok in red wine and coriander seeds for about 20 minutes.

Wash greens if necessary, dry and toss with olive oil and garnish with toasted nuts and seeds.

On a hot fire, braai the springbok for about 8 minutes while turning constantly.

Spread the fromage blanc on a plate and add the dressed greens. Add the cooked beetroot and potato and finish with the sliced springbok.