Springbok Shoulder with Glazed Pumpkin
Succulent springbok with bacon and glazed pumpkin
- Makes : 4-6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 3:0 hours
1 Tbsp flour
Salt and pepper
1 springbok shoulder
1/2 C orange marmalade
skin of 1 naartjie
1 packet (250 g) streaky bacon
1 C (250 ml) ginger ale
600-800 g pumpkin, sliced
2 Tbsp (30 ml) honey or brown sugar
A handful of pumpkin seeds
Preheat the oven to 180 °C.
Mix the flour with seasoning. Rub the shoulder all over with this, then spread liberally with the orange marmalade.
Tear the naartjie skin into several small pieces. Cut slits into the shoulder and insert the pieces of naartjie skin into the slits.
Layer the top of the shoulder with the rashers of bacon.
Place the shoulder into a roasting pan and pour the ginger ale over the shoulder. Roast uncovered for 30 minutes or until the bacon is crispy. Reduce the heat to 160 °C. Cover the meat with foil and roast for further 2 hours until fork tender. Remove the foil for the last 20-30 minutes to crisp the outside.
Serve with glazed pumpkin.
Cut the pumpkin into slices. Drizzle with the honey (or sprinkle with brown sugar). Bake for 20-30 minutes or until tender. Scatter with pumpkin seeds.