Springbok Leg Roast
Ingredients
salt lemon and black pepper, to taste
1/2 tsp ground allspice
2 Tbsp chopped or fresh rosemary
3/4 to 1 lb leg of springbok venison
2 garlic cloves
3Tbsp olive oil
Rub the salt, pepper, allspice and rosemarie on the meat and put it in a bowl.
When it’s time to roast, pre-heated oven to 300°F.
Slice the garlic/rosemary herbs into slivers and poke them into slits all over the meat.
Put the meat in a roasting pan and add the wine or water. Cover with a lid or foil and roast in the pre-heated oven until the meat is very tender, for about 2 hours for venison. Add a little water now and then if needed. This is not a dish to serve rare. When its almost ready, mix squeezed half lemon juice into a bowl add 2 spoons olive oil and add black pepper. Mix well and rub or brush the mix on your roast and put it back in the oven for about 30 more minutes.
Put the cooked roast on a warm plate and let it rest, covered with foil, for about 10 minutes, before serving. Remove the foil and serve.
If you like, use the pan drippings with a little more water or red wine to make a quick, flour-thickened pan sauce.
Best served in Zimbabwe 🇿🇼 with Sadza, vegetables, and gravy or soup.
You can serve it with Salad, Mash and Gravy.
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