Citrus-based venison with kale PICTURE: Checkers
Citrus-based venison with kale (Serves 6-8)

Banting-friendly and low in cholesterol, try a springbok roast this week.

±2.5 kg leg of springbok
1L buttermilk
Salt and pepper
2 tbsp. (30 ml) olive oil
1 onion; peeled and chopped
250 g carrots; peeled and chopped
4 stalks celery; chopped
2 garlic cloves; peeled and halved
6 sprigs of thyme
3 cups (750 ml) red wine
2 cups (500 ml) beef stock
1 cup (250 ml) freshly squeezed Tango juice
2 Tangos; sliced; for garnish
130 g kale; steamed to serve

Marinade the leg of springbok in the buttermilk overnight.
Wash off the buttermilk and pat the springbok dry with paper towel. Season with salt and pepper.
Heat oil in a large heavy-based pot and brown meat on all sides. Remove from pot and set aside.
In the same pot, sauté onions, carrots, celery and garlic for about 5 minutes or until lightly golden.
Add the thyme, red wine, beef stock and Tango juice and bring to a simmer.
Return the seared springbok back to the pot, cover with lid and cook gently for 3 ½–4 hours or until meat is tender and pulls easily from the bone. Turn the meat occasionally to ensure even cooking.
Once meat is tender and cooked through, remove from pot and keep warm.
Strain the liquid into another pot and set over high heat. Allow to reduce by half.
Place the springbok onto a serving platter and garnish with fresh Tango slices.
Serve with the red wine sauce and steamed kale.

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