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Carpaccio of Springbok
Carpaccio of Springbok is a modern Botswanan recipe for a classic dish of chilled, thinly-sliced beef served with a Jerusalem artichoke, Parmesan cheese and cobnut salad. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Carpaccio of Springbok.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–10
Rating: 
Tags : Game RecipesCheese RecipesBotswana Recipes
A
carpaccio, when done well, makes for a simple yet sensual first course that's sure to amaze your guests. I saw this recipe in a Botswanan restaurant, and though it can be considered more 'high end' than many of the other dishes presented here, it is still very Botswanan in origin.
Ingredients:
500g of the best quality fillet of springbok
100g Parmesan cheese
juice and
zest of one unwaxed lemon
40ml extra-virgin olive oil (plus 2 tbsp to drizzle)
Sea salt and freshly ground
black pepper, to taste
200g mixed salad greens
Parchment paper
Method:
Trim the springbok fillet very well, removing every piece of surface discolouration, fat and sinew from the meat. Place the meat in the freezer for 15 minutes (this will firm it up and make it much easier to slice). Remove from the freezer and slice the meat as thinly as you can, using your sharpest knife. Lay the slices between two pieces of parchment paper and using a rolling pin or mallet pound the meat evenly to flatten it (don't be to aggressive as you don't want to tear the fibres).
Promptly refrigerate the slices. As the meat chills slice the Parmesan into long, thin, slices (easiest done with a potato peeler). Place the salad greens and Parmesan and in a bowl and dress with the oil and lemon then season with the salt and black pepper.
Remove the carpaccio of springbok from the fridge. Transfer two or three slices of the springbok onto serving plates. Season, drizzle a little olive oil over the top and arrange the salad to the side. Serve immediately.
