Page 115 - Through the eyes of an African chef

Honey-glazed springbok
The benefits of game meat and its fantastic flavours have been appreciated by Africans since the precolonial era. Game was only hunted out of necessity and for sustenance. If game meat was served at supper, it was a good day and cause for celebration.
I love to serve honey-glazed game with roast beets, steamed baby carrots and maize rice with mirepoix (to which I add peppers).
INSTRUCTIONS
Preheat the oven to 220˚C and reduce to 180˚C once you place the meat in the oven. First, prepare the springbok meat glaze.
For the meat glaze: In a bowl mix honey (or sugar), and freshly squeezed juice of oranges.
For the meat: Clean the meat, then place on a chopping board and season with salt and pepper. Place a sprig of rosemary in each opening or in the flaps of meat, and place in an ovenproof dish. Glaze by pouring the juice over the meat, then cover with foil and place in the oven at 180°C. Keep adding a little water so that the meat does not stick, and cook for about 2–3 hours until it is soft.
Keep checking on the meat in the oven. When ready, pour the meat juices into a small pot. You will use this as your jus when serving.
For the beetroot: In a small saucepan, boil beetroot in sufficient water to cover them, until al dente. Use a fork to check if soft. When soft, move the beetroot off the stove, drain and place in foil. Add a small knob of butter, season, then place next to the meat in the oven. Roasting the beets extracts more flavour and natural sugar, which makes them taste sweet. The butter gives them a natural sheen and enhances the flavour.
Continued overleaf
INGREDIENTS
For the meat glaze
1 cup honey or 1⁄2 cup of sugar
2 cups of freshly squeezed orange juice
For the meat
1.3kg springbok meat Salt and pepper to taste Sprigs of rosemary Water
For the beetroot
200g baby beetroots, washed Water, to cover beetroots
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 6–8
PREPARATION TIME 15–20 MINS COOKING TIME 21⁄2–3 HRS
[ chapter seven ] KHOISAN CUlTURE AND COOKING: A bRIEF HISTORY lESSON 113