We were very fortunate to be given some Springbok from a friend at a very reasonable price. He charged us R100 (€10) for two loins, a shoulder and a leg, plus some bits and pieces for stewing, etc. The springbok is our national animal – it is venison, and our rugby players are known as the Bokke. Here in South Africa, we take great pride in our rugby – it is the national sport. It is also the sport that brought a nation together when we won the world cup in 1995. It is one of our proudest moments when the shout of “Joel you beaut!” was heard across the world as Joel Stransky kicked the winning points of the match. Springboks, as there name suggest, bounce all over the show – much like the thoughts in my head at present. This post has taken a path all of its own, much like my recipes do when I start cooking with no real plan in mind.
- 15mls olive oil
- 250g venison, cubed
- 1 onion, chopped
- 5mls Spanish rub
- 1 x 400g tin whole peeled tomatoes
- 1 x 400g tin waterblommetjies, drained
- 60mls white wine
- 2 potatoes, quartered
- heat the oil in a casserole pot
- brown the venison, remove and set aside
- add the onion and sauté until soft
- add the rub (you can use any Spanish inspired spices)
- when you can smell the spices return the meat and the juices to the pot
- add the tomatoes, waterblommetjies, wine and potatoes
- cover and simmer for 50 minutes
- remove the lid and allow the sauce to thicken
Click on the links for conversions and notes.
ps waterblommetjie is a water hawthorn, which is indigenous so the area where I live. If you live in Australia, England, France and America (specifically California) you should be able to source them.