Filet of Springbok, Pommes Anna and Spring Vegetables
Glenelly Estate Reserve is the signature red blend of the estate. Rich powerful aromatics of red fruits, plum and blackberries initially present themselves, followed by hints of savoury, spicy Syrah with touches of cedar and floral tones. The palate entry has a good richness of ripe fresh fruit and pepper-spice supported by firm, balanced tannins. Very good oak integration with a fresh long finish.
The peppery components of the Syrah compliment the venison while the sweetness of the glazed vegetables brings out the red fruit characteristics in the wine. The delicate venison flavour of the springbok welcomes the approachable tannins from this blend. – Christophe Dehosse (Head Chef of The Vine Bistro)
For the meat and sauce
4 x 200g Springbok loin cleaned and trim
1 x small onion peeled and chopped finely
1 x sprig of thyme
200ml of red wine
200ml of springbok stock or beef stock
60g cold butter cut in small block
1 x soup spoon canola oil
4 x medium potatoes peeled and washed
100ml of clarified butter
For the Pommes Anna
Slice the potatoes thinly (1mm) and place the slices on a clean, dry cloth. It is important to pat the slices dry as this keeps the starch intact, which will help the potatoes to stick to each other when layering.
Butter the round mould well with the clarified butter.
Place one potato slice in the middle of the mould.
Then start layering the potato slices in a fan formation, overlapping each new slice with the last.
After every second layer of slices, a little pinch of salt and a brush of clarified butter can be added before starting the new layer.
Push the potatoes down gently after every layer to compact them.
Bake at 180℃ for 30 – 35 minutes till golden and cooked through.
For the Springbok
Place your pan on high heat with the oil.
Once the pan is hot, add your well-seasoned meat to the hot oil and add your 20g butter.
Brown your meat approximately 3 minutes on each side until it’s seared properly. The meat can now be placed in a cold container on the side to rest. Springbok is ideally served medium rare. Keep all the juices in the container for the sauce.
For the Sauce
Discard the fat in your pan that you used to cook the springbok with. Don’t scrape the bottom of the pan as these are the best bits.
Place the pan back on high heat and add the onions and thyme. Once the onions are cooked (60 seconds), you can add the red wine. Be sure to scrape the pan to deglaze properly.
Reduce the wine to a syrup and then add the stock and juices from the resting meat. Again reduce by half and strain out the onions through a fine sieve. Put the strained sauce back into a pan and bring to a simmer. Discard the onions and thyme.
When the reduction is simmering, add butter block by block, whilst whisking continuously. This will form an emulsion and is now ready to serve. Season to taste.
Your springbok will be rested and is ready to carve and plate up.
Chef Christophe Dehosse – The Vine Bistro