Braised Stuffed Rolled Shoulder of Springbok or Venison
Selma's Table
Selma's Table
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 5 year old wine in the background, all dusty from the cellar
  • 1 kg of rolled shoulder of springbok or venison
  • 2 cloves of garlic
  • 1 Tbsp chopped rosemary
  • 6 anchovy fillets
  • 2 Tbsp olive oil
  • 1/3 cup bulgar wheat or couscous
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped black olives
  • 1/4 cup halved cherry tomatoes
  • 4-5 sprigs of rosemary
  • half a dozen cloves of unpeeled garlic
  • 400 ml of hot water with half a stock cube dissolved in it
  • 1/3 bottle of red wine
  • 2 – 3 Tbsp blueberry or redcurrant jelly
  • 1/4 – 1/3 more red wine

Instructions

Comments

Log in or Register to write a comment.