Springbok loin wrapped in prosciutto recipe by Carel Nel paired with Boplaas Ring of Rocks or Boplaas Cape Vintage.
Ingredients
1 springbok loin
extra virgin olive oil
2 x 250 g packs oi prosciutto (or streaky bacon)
Marinade
750 ml Boplaas Touriga Nacional or Tinta Barocca
25 ml demerara sugar
15 ml soy sauce
25 ml white or red wine vinegar
3 bay leaves
5 whole cloves
15 ml cracked coriander seeds
2 cloves garlic
15 ml cracked black pepper (Malabar)
Recipe
Serves 4-6, depending on the size of loin
To make the marinade, combine wine, sugar, soy sauce, and vinegar and stir until the sugar has dissolved. Add the rest of the ingredients and stir briskly. Place the venison loin in a flat, rectangular dish. Coat with extra virgin olive ·oil and pour the marinade over it. Cover with cling film and place in the fridge overnight or for at least 12 hours.
Remove the loin from the marinade, coat with a little more extra virgin olive oil and wrap the prosciutto strips around the loin. Fasten with string (soaked overnight in water to prevent burning). Braai for 10-15 minutes over medium coals. When the prosciutto is crisp, the meat should be done (medium to medium-rare). Remove from the grid and allow to rest for S minutes before cutting into medallions.
Serve with stewed quince (to soften the wildness of the game), fried mushrooms (flamed in Boplaas 8 Year Old Potstill Brandy), baby potatoes, fresh asparagus, and a rocket salad with slow-roasted beetroot bits and chevin cheese rounds.
Wine Pairing
Boplaas Ring of Rocks or Boplaas Cape Vintage
Wine Notes
'An unusual combination of cabernet sauvignon, merlot and touriga nacional: a classic French Bordeaux blend with a touch of Portuguese spice.'