At home pairing ideas
Pan Seared Springbok Loin with Blue Cheese Polenta
Ingredients
- 4 x 350g Springbok loin
- 1 clove garlic
- Handful of thyme
- 200g butter
- 180g polenta
- 750ml chicken stock
- 100ml cream
- 100g Gorgonzola
- 1 clove garlic
- 150g chestnuts
- Honey
- Sherry vinegar
- 2 Granny Smith apples
Notes:
Use a well-trusted butcher for the Springbok loin. You can use any other type of good quality venison loin.
Method:
In a very hot pan, sear the Springbok loin with a little olive oil.
Remove the pan from the heat and add the garlic, thyme, and butter. Keep turning the meat regularly in the residual heat of the pan.
Boil the chicken stock with the garlic, then pour it onto the polenta and cook until done. Add the cream, then whisk in the cheese.
In a hot pan with a little olive oil, colour the chestnuts. Finish with one tablespoon of honey and a small splash of sherry vinegar.
Slice the apples into the desired shape and use them to garnish the plate.