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Springbuck Roast with dark chocolate and chilli with sautéd fresh vegetables

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This whacky dish takes about 12 hours to prepare - but it is worth the effort!

Ingredients

1. A Springbuck or Impala leg

2. Marinade

  • 150g cocoa powder

  • 4 tablespoons salt

  • 2 teaspoons dried red pepper flakes

  • 1 teaspoon ground cloves

  • 2 tablespoons brown sugar

  • 2 tablespoons olive oil

Vegetables

A bout 800g of a combination of fresh cucurbits, green- and red pepper, mushrooms and onions.

3. Chocolate sauce

  • 7 oz water

  • 4 tablespoons cocoa powder

  • 6 tablespoons sugar

  • 2 oz butter

  • 8-10 sprigs of Shepherd’s Bush tree

Method

Marinade

Combine all the ingredients for the marinade to create a thick paste

Leg of Springbuck

  • Make 3/4" long cuts into the leg, about 1/2" deep

  • Coat the leg generously with the marinade, cove and leave for 12 hours in a cool place

  • Preheat an oven to 220 gas mark 8

  • Place leg in a deep roasting dish in the oven and cook for 30 minutes

  • After 30 minutes, turn heat down to 170/ gas mark 7 and cook for a further 1 hr 20 minutes

  • Pierce meat with skewer to test, if juices are pale pink, meat is ready

  • Remove from oven and let rest for 10 minutes

Chocolate sauce

Ad the Shepherd’s bush and water to a pan, bring to boil and simmer for 30 minutes

Add cocoa powder and sugar and boil until thickened. Stir in the butter

Vegetables

Combine and fry in a hot pan in butter for 3 minute


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