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How To Cook Springbok Meat?

Introduction to Springbok

Springbok meat is a traditional dish in South Africa, especially during special occasions. It has a rich flavor that can be enjoyed by both young and old alike. The springbok, or Antidorcas marsupialis, is an African mammal of the gazelle family which inhabits semi-arid habitats across Southern Africa. They are quite small compared to other antelopes but they have incredibly strong hind legs which allow them to reach incredible speeds when running away from predators. They are also known for their iconic jump called ‘pronking’ and white fur with tan patches on their sides and back.

Preparing the Meat

Before you cook your springbok meat it’s essential that you prepare it correctly in order for the best flavor possible when cooked! To do this:

  • Start by removing any excess fat from the outside of the meat using a sharp knife.
  • Next season liberally with salt and pepper.
  • Finally coat lightly with olive oil before placing onto a preheated grill/skillet.

Cooking Methods

There are two main methods you can use to cook your springbok steaks: grilling or pan frying. Both will produce delicious results though grilling may be preferred as it allows more even cooking over direct heat and provides additional smoky flavour when using charcoal or wood chips on a gas grill.

When grilling make sure not to overcook as this will result in dry tough meat due to its low fat content – aim for medium-rare doneness (internal temperature should read between 125°F – 135°F). If pan frying instead then reduce heat slightly once steak is added so that it cooks slowly through without burning outside.

Whichever method used remember to always rest steaks before serving as resting ensures juices reabsorb into protein giving maximum succulence!

Serving Suggestions

Once cooked there are many ways you can serve your fresh springbok steak depending on what accompaniments you prefer.
For classic South African flavours try pairing with Savory Rice & Peppers or Boerewors Sausage & Potatoes.
If looking for something lighter then why not try alongside some roasted vegetables such as Carrots & Butternut Squash?
Or if feeling adventurous go all out and recreate Gordon Ramsay’s famous Pan Fried Springbok Loin served with braised red cabbage, celeriac purée & juniper jus!

Conclusion

With just few simple steps under your belt there’s no excuse now not give cooking up some tasty springbok dishes at home! Whether grilled, fried or served up fancy – just remember key point here is not overcook so that everyone gets enjoy juicy tenderness every time…Happy Cooking!!

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