Description
Succulent springbok with bacon and glazed pumpkin. Ideal for a Sunday roast with a difference.
Ingredients
Springbok Shoulder
1 Tbsp (15 ml) flour
salt and pepper
1 kg venison shoulder (we used Springbok)
½ C (125 ml) orange marmalade
skin of 1 citrus fruit (naartjie)
1 packet (250 g) streaky bacon
1 C (250 ml) ginger ale
Glazed Pumpkin
600–800 g pumpkin, sliced
olive oil
2 Tbsp (30 ml) honey or brown sugar
a handful of pumpkin seeds
Instructions
Springbok Shoulder
Preheat the oven to 180 °C.
Mix the flour, salt and pepper together. Rub the seasoned flour all over the shoulder, then spread liberally with the orange marmalade.
Tear the citrus skin into several small pieces. Cut slits into the shoulder and insert the pieces of citrus peel into the slits.
Lay the rashers of bacon over the top of the shoulder.
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.
Glazed Pumpkin
Cut the pumpkin into slices. Drizzle with olive oil and then with the honey (or sprinkle with brown sugar). Bake for 30-40 minutes or until tender. Scatter with pumpkin seeds.
Serve the springbok shoulder with glazed pumpkin.
