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Father’s day is coming up and this would be a great treat to do, and compared to the cost of a beef fillet, its not that much more. I bought mine at the Shongweni Market last week, along with a bunch of other wild meats, and chucked it all on the braai. The thing with meat like this is that its best not to mess with its original flavour, so the key here is simple and quick. I also picked up a bottle of a thyme balsamic reduction and the sweet, stickyness of it offset the springbok just beautifully.
Effort: Laziest, easiest work ever.
Expense: A bit of a treat, but not much more than a beef fillet
Kitchen fire potential: This is outdoors, but it does require fire so good luck!
±1 kg Springbok loin
2 – 3 tbsp olive oil
Course salt & pepper
A drizzle of balsamic vinegar reduction (I used a thyme flavoured one that I picked up from the market)
4 orange sweet potatoes, wrapped in foil
- Get your braai ready. Put the foil-wrapped sweet potatoes around the edge of the hot coals, turning every once in a while.
- Rub the olive oil over the meat and sprinkle the salt and pepper over it.
- Stick your paw over the grill, about a few centimeters away and if you can hold it there for a few seconds, its ready!
- Chuck the loin on the grill, 4-5 minutes a side (you can cook it for longer but it would be a bit chewy and lose its gorgeous flavour)
- Check the sweet potato by stabbing it through with a sharp knife. It should go right through and then its ready,
- Pull the meat off the braai, cover it loosely with foil and rest it for 10 minutes. This ensures the glorious juices inside reabsorb instead of running everywhere when you cut it.
- Pull out the sweet potato, and open the little parcels. You can add a bit of olive oil and salt to them.
- Slice your meat and drizzle it the syruppy balsamic reduction. Serve with the parcels and enjoy!