I love experimenting with ways to serve food, especially South African Venison. This is what came out this weekend. This recipe serves two, so you can adjust accordingly or make smaller portions for starters.
What you need for the meat:
- 2 Impala or Springbuck tenderloins
- Worcester Sauce (If you are eating low-carb, like we are, choose the Worcester sauce with the lowest carb-count you can find.)
- Apple Cider Vinegar
- 1 ml Cloves
- a sprinkle of coriander seeds
- Coconut Oil
- Salt and Pepper to taste
- A fresh clove or two of Garlic
- Honey or Xylitol (For a low carb option)
- A fresh lemon for the sauce and garnish
For the Salad:
- Roasted pumpkin (I roasted mine at 180ºC in the oven, with coconut oil and salt to taste)
- Fresh herbs and lettuce (I used sweet lettuce, coriander and rocket leaves)
- A quarter of a cucumber chopped into small blocks
Pre-prepare the meat by cutting in chunks and sprinkling with apple cider vinegar and Worcester Sauce and leave in the fridge overnight.
Start by packing your herbs, leaves and cucumber on the serving plate. Next, add your blocks of roasted pumpkin on the greens.
Fry the meat in a frying pan with some coconut oil, with salt, pepper, cloves and coriander. Fry till medium-rare, or to your liking. Remove the meat from the pan and in the same pan add two table spoons of Worcester sauce, half a lemon squeezed, a crushed and chopped up garlic clove, some butter and a teaspoon of xylitol or honey. Reduce the sauce. Add the meat onto your salad and sprinkle with the sweet sauce. Garnish with a slice of lemon and a twig of thyme.