Springbok Fillet wrapped in Parma Ham with Port & Cranberry Sauce

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Springbok fillet has to be the most tender cut of meat I’ve ever tasted. It has the texture of pate and the taste of a mild venison. Utterly delicious. For such a lean meat, I was expecting it to be quite dry, but it was very moist and succulent.

I wrapped my springbok fillets in Parma ham, before pre-cooking in a Sous Vide water bath for 1 hour. It was a stage I could have easily skipped but I just didn’t fancy any blood on my plate. If you don’t have a water bath, just put the springbok in a hot oven for around 10 mins, after first browning the Param ham-wrapped parcel in a frying pan.

Serves 2

1 whole springbok fillet/tenderloin, cut in half (I sourced mine from Alternative Meats)
150g Parma ham slices
1 tbsp olive oil

For the port and cranberry sauce

100ml fresh chicken stock
100ml fresh beef stock
100ml port
Handful dried cranberries

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1. Lay the Parma ham slices on a work surface and wrap each fillet half tightly in the ham to form a parcel.

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2. Seal in a Sous Vide vacuum pack and cook in a Sous Vide water bath set to 60C for 1 hour. (If you don’t have a Sous Vide, skip this stage).

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3. Remove the vac-pack from the water bath. Heat the oil in a large frying pan and brown the springbok parcel all over. (If you don’t have a Sous Vide, brown the parcel all over before transferring to a hot oven and cooking for 10-12 mins).

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4. Allow to rest and carve into thick slices before serving.

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5. To make the sauce, put all the ingredients into a small saucepan and bring to the boil, then reduce to a simmer. Cook for 15-20 mins to reduce the sauce by half so that it is thick and a little sticky.

6. Serve with roast baby new potatoes and steam broccoli.

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