Impala is a traditional eSwatini (Swazi) recipe for a classic dish of impala served with a gravy containing vegetables and prunes thickened with the meat juices. The full recipe is presented here and I hope you enjoy this classic eSwatini version of: Impala.
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Impala is a small Southern Africanvenisonantelope with very sweet meat. If you can't get impala then fallow deer makes an acceptable substitute. Indeed, impala and other antelopes are known as 'venison' throughout Southern Africa.
Ingredients:
1 leg of impala
4 garlic cloves, slivered
225g bacon, thinly sliced
1 jar olives stuffed with anchovies
2 tbsp cooking oil
3 potatoes, diced
3 carrots, diced
4 onions, minced
8 prunes, pitted
Method:
Remove the lower shank bone from the meat and place in a pan with a little water to form a broth. Whilst the broth is simmering cut slits in the meat and insert the garlic, halved olives and bacon into these. Season the meat liberally with salt and black pepper. Drizzle with the oil and place in a baking dish. Cook in an oven pre-heated to 160°C (320°F/Gas Mark 3) and cook for 70 minutes per kilo. When cooked, transfer to a warm platter and allow to rest.
Meanwhile fry the vegetables in butter, add the prunes an cook until done. Stain and add the pan juices then add the broth to form a gravy. Pour this over the meat and serve.
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