Game SA
GAME ABATTOIRS AND MEAT ESTABLISHMENTS OF SOUTH AFRICA
Game shanks – Springbok/Impala/Blesbok
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serves 4.
Ingredients:
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4 shanks
2 carrots, sliced
2 onions, peeled and chopped
1 head garlic, sliced horizontally
1 stick celery, sliced
1 leek, chopped and washed
2L beef stock
1 bottle De Grendel Shiraz
1 baby kohlrabi, peeled, diced and roasted
2 baby turnips, peeled, quartered and caramelized
To serve: mash potato and Jerusalem artichokes
​METHOD
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(Cooking time: 5 hours)
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Preheat your oven to 180ÌŠC. Season the shanks, place them in a deep roasting tray and roast in the oven for 30-40 minutes, or until the shanks are golden brown. Remove from the oven; add carrots, onion, garlic, celery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160ÌŠC, place the tray back in the oven and braise for a further 4 hours, or until the venison falls away from the bone.
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Carefully remove the shanks from the tray, remove the bones, set aside and keep warm. Strain the remaining vegetables through a fine strainer, keeping the liquid and discarding the vegetables. Pour the liquid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with water.
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Check the seasoning of your sauce and add more if needed, set aside and keep warm. Now arrange the mash potato, kohlrabi, Jerusalem artichokes and turnips on a serving plate. Place the venison in the middle and pour over some of the sauce. Serve immediately.