Brush the springbok loin portions with the basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature. Rare to medium-rare for game is what I prefer – see ‘Meat – cooking temperatures’. Remove from the heat and rest for 10–20 minutes in a warm place. Resting of game is very important – give it double the time (especially impala and blesbok).
Line a baking tray with coarse salt and lay the sweet potatoes on top. Prick the potatoes and then place the tray in the oven to
To prepare the tartare, mix together the loin and gremolata.
Place the sweet potato skins on a tray of coarse salt and bake in the oven at 180°C until crisp but not black.
For this dish, I like to use Neil’s ‘roast hazelnuts, tarragon and chenin blanc salami’, but you could use any good smoked game salami, or omit it.
To assemble, warm the
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