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Springbok Roast with Dark Chocolate and Chili Served with Sautéd Fresh Vegetables

Updated: Bush Cuisine No Comments3 Mins Read

This dish takes about 14 hours to prepare – but it definitely is worth the effort!

Ingredients

A Springbok, Impala, or any venison leg

Marinade

  1. 5 ounces (150g.) cocoa powder
  2. 4 tablespoons salt
  3. 2 teaspoons dried red pepper flakes
  4. 1 teaspoon ground cloves
  5. 2 tablespoons brown sugar
  6. 2 tablespoons olive oil

Vegetables

  1. About 1.75 pounds (800g.) of a combination of fresh veggies: squash, zucchini, cantaloupe, green and red pepper, mushrooms and onions.
  2. Two cloves of garlic, skinned.

3. Chocolate sauce

  1. 7oz (200g.) water
  2. 4 tablespoons cocoa powder
  3. 6 tablespoons sugar
  4. 2oz (60g.) butter
  5. 8-10 Shepherd’s Tree leaves

Editor’s note: Shepherd’s Tree leaves are not available outside of Southern Africa, however, since it is a ‘citrusy’ spice, lemon peel zest or cilantro leaves are an acceptable substitute.

 
Boscia albitrunca, commonly known as the shepherd’s tree (Afrikaans: Witgat, Sotho: Mohlôpi, Tswana: Motlôpi, Venda: Muvhombwe, Xhosa: Umgqomogqomo, Zulu: Umvithi), is a protected species of South African tree in the caper family. Traditionally, the shepherd tree was used by the Boers to create a variant of coffee (which tastes like chicory) from the roots of the tree. We also use the flower buds as a substitute for capers. The Shepherd’s Tree is known for having the deepest known root structure of any plant at 223 feet (75 meters).  It is a common tree of the Kalahari, bushveld, and lowveld and one of the most important animal forage trees in the Kalahari.

Method

Marinade

Combine all the ingredients for the marinade to create a thick paste. 

Leg of Springbok

  1. Make 3″ to 4″ long cuts into the leg, about 1/2″ deep
    Coat the leg generously with the marinade, cover and leave for 12 hours to marinade in a cool place
  2. Preheat an oven to 450° F (230° C or gas mark 8)
    Place the leg in a deep roasting dish in the oven and cook for 30 minutes
  3. After 30 minutes, turn the heat down to 420° F (210° C or gas mark 7) and cook for a further 1 hour and 20 minutes
  4. Pierce meat with a skewer to test, if juices are pale pink, the meat is ready
  5. Remove from oven and let rest for 10 minutes

Chocolate sauce

  1. Add the Shepherd’s bush and water to a pan, bring to a boil, and simmer for 30 minutes
  2. Add cocoa powder and sugar and boil until thickened.
  3. Stir in the butter

Vegetables

  1. Combine and fry in a hot pan in butter for 3 minutes

Plate everything. Sprinkle some paprika and serve.

Enjoy!

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Mitch Mitchell is a bow hunter, outdoorsman and the author of several books on African wildlife and survival

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