South African Springbok or Pork Kebabs with Monkey Gland Sauce

Name: South African Springbok or Pork Kebabs with Monkey Gland Sauce
Yield: Serves 4
Cuisine: South Africa
Ingredients: 1 tablespoon black peppercorns; 2 bay leaves; ½ cup dry white wine; 1 tablespoon coriander seeds; 1½ pounds springbok, pork, or veal, cut into 1-inch cubes; 1½ pounds springbok, pork, or veal, cut into 1-inch cubes; 2 large sweet onions; 1½ pounds springbok, pork, or veal, cut into 1-inch cubes; Monkey Gland Sauce; 6 ounces shiitake or other flat-capped mushrooms, stems removed 6 ounces thick-sliced country-style bacon, sliced crosswise into 1-inch pieces; 2 yellow bell peppers, cut into 1-inch squares; ¼ cup extra-virgin olive oil; 6 ounces shiitake or other flat-capped mushrooms, stems removed 6 ounces thick-sliced country-style bacon, sliced crosswise into 1-inch pieces; 6 ounces shiitake or other flat-capped mushrooms, stems removed 6 ounces thick-sliced country-style bacon, sliced crosswise into 1-inch pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

What would South Africa be without springbok? Recognizable by its tan back, white belly, and a sort of black racing stripe running along its flank, springbok is one of the numerous varieties of gazelle you see bounding across the savannah at game reserves like Kruger National Park. The graceful creature is so popular in South Africa it has been adopted at one time or another as an emblem for South Africa’s air force, national airline, and rugby team. In Cape Town or Johannesburg, bringing h

Ingredients

Africa
South Africa
Main course
Gluten-free
Spring

Ingredients

Method