Springbok jus with polenta: A unique recipe to try out. Image: Asande Mpila

Springbok jus with polenta: Christmas has just become even tastier

Name: Springbok jus with polenta recipe
Prep time: 25 min
Cook time: 4 h 15 min
Total time: 4 h 40 min
Ingredients: 1 kg deboned springbok shoulder; olive oil; salt and pepper; 1 bottle red wine not expensive – 750ml; 8 Juniper berries crushed; 12 black peppercorns crushed; 2 bay leaves; 1 sprig thyme; 1 strip of orange peel; 1 medium carrot diced; 1 onion chopped; 4 cloves garlic, peeled; 1 stick celery, chopped; 1 tablespoon .tomato puree; 350 ml water; 1 tablespoon redcurrant jelly or something similar; 30 g dark chocolate; 4 cups water; 1 teaspoon fine salt; 1 cup polenta; 3 tablespoons butter, divided; ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Have the wildest Christmas ever by preparing this springbok jus with polenta recipe and watch your guests swooning with delight.

by Asande Mpila

23-12-2021 14:19

in Recipes

Springbok jus with polenta: A unique recipe to try out. Image: Asande Mpila

Want to bring a unique flavour to your Christmas table this year? Prepare this springbok jus with polenta recipe. It is a deeply aromatic dish that will have your guests swooning.

What is springbok jus? “Au jus” is a French culinary term that means “with juice”. So basically, this dish is springbok meat prepared and served together with a piquant gravy. The gravy forms from all the delicious meaty fluids extracted during the cooking process. This way of cooking increases the flavour of the dish.

To complement the succulent springbok, prepare the tasty polenta recipe in the method below. The polenta will soak up all the mouth-watering meaty juices making this dish even tastier.

If you are looking for an elegant way to present this springbok jus to your guests, have a look at the recipe image. Presenting a dish in a beautiful manner makes the meal even more attractive to your guests sitting at your Christmas table.

Let us know in the comments of this recipe if you feel adventurous to prepare this delightful game recipe for Christmas.

Springbok jus with polenta recipe

5 from 1 vote

Recipe by Asande Mpila Course: MainCuisine: GlobalDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

Ingredients

1 kg 1 deboned springbok shoulder
olive oil
salt and pepper
Marinade
1 bottle 1 red wine not expensive – 750ml
8 Juniper berries crushed
12 12 black peppercorns crushed
2 2 bay leaves
1 sprig 1 thyme
1 strip 1 of orange peel
1 medium 1 carrot diced
1 1 onion chopped
4 cloves 4 garlic, peeled
1 stick 1 celery, chopped
Sauce
1 tablespoon 1 .tomato puree
350 ml 350 water
1 tablespoon 1 redcurrant jelly or something similar
30 g 30 dark chocolate
Polenta
4 cups 4 water
1 teaspoon 1 fine salt
1 cup 1 polenta
3 tablespoons 3 butter, divided
½ cup ½ freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Method

Springbok jus
You need a cast-iron casserole for this recipe.
Divide the meat into 4 – roughly 250 g each.
Pour the wine into a pan and reduce it by about a third. Leave to cool.
Place the shoulder in a container and pour the reduced wine over it along with all marinade ingredients.
Chill and allow to marinate for 24 hours.
Preheat the oven to 110°C.
Drain the venison and the vegetables, pat dry. Reserve the wine.
In a hot non-stick pan, heat the oil and sear the shoulder until golden brown all around. This should not take longer than 10 minutes. Then transfer the shoulder to the cast-iron casserole.
In the same pan, lightly fry the remaining vegetables for about 5 minutes, then also put them in the casserole dish.
Now add the tomato puree to the same frying pan. After 2 minutes add the reserved red wine and bring to a boil.
Pour it over the shoulder and veggies, then add the water until barely covered.
Add salt and bring to a boil.
Transfer to the oven and cook for 3½ hours.
To finish the sauce, strain the juices into a large frying pan and reduce to about 300 ml.
Reduce the heat to the lowest, then add the jam. Add salt and pepper to taste.
Add the chocolate and mix quickly.
Mix the shoulder and vegetables in the pan and gently bring back to heat.
Polenta
Bring the water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often until polenta starts to thicken, about 5 minutes. The polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When the polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when the texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix ½ cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.
Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish. And serve with the springbok.