Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table
Exotic meats

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

Springbok fillet has to be the most tender cut of meat Ive ever tasted. It has the texture of pate and the taste of a mild venison. Utterly delicious. For such a lean meat, I was expecting it to be quite dry, but it was very moist and succulent.

I wrapped my springbok fillets in Parma ham, before pre-cooking in a Sous Vide water bath for 1 hour. It was a stage I could have easily skipped but I just didnt fancy any blood on my plate. If you dont have a water bath, just put the springbok in a hot oven for around 10 mins, after first browning the Param ham-wrapped parcel in a frying pan.

Serves 2

1 whole springbok fillet/tenderloin, cut in half (I sourced mine from Alternative Meats)
150g Parma ham slices
1 tbsp olive oil

For the port and cranberry sauce

100ml fresh chicken stock
100ml fresh beef stock
100ml port
Handful dried cranberries

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

1. Lay the Parma ham slices on a work surface and wrap each fillet half tightly in the ham to form a parcel.

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

 

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

 

2. Seal in a Sous Vide vacuum pack and cook in a Sous Vide water bath set to 60C for 1 hour. (If you dont have a Sous Vide, skip this stage).

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

3. Remove the vac-pack from the water bath. Heat the oil in a large frying pan and brown the springbok parcel all over. (If you dont have a Sous Vide, brown the parcel all over before transferring to a hot oven and cooking for 10-12 mins).

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

 

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

4. Allow to rest and carve into thick slices before serving.

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

5. To make the sauce, put all the ingredients into a small saucepan and bring to the boil, then reduce to a simmer. Cook for 15-20 mins to reduce the sauce by half so that it is thick and a little sticky.

6. Serve with roast baby new potatoes and steam broccoli.

Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce, Lay The Table

 

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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