Springbok Carpaccio with Capers and Parmesan

🧂 Ingredients

• 300g Springbok fillet (loin or tenderloin)(Ensure the meat is very fresh and of high quality. Trim any excess sinew or fat.)
• 4 tbsp Extra virgin olive oil(Use a good quality olive oil for best flavor.)
• 2 tbsp Fresh lemon juice(Juice from about 1 medium lemon.)
• 50g Parmesan cheese(A block of good quality Parmesan, for shaving.)
• 2 tbsp Capers(Drained. Rinsing them briefly can reduce saltiness if preferred.)
• 100g Rocket (arugula)(Fresh and vibrant leaves.)
• To taste Sea salt(Flaky sea salt is recommended for finishing.)
• To taste Freshly ground black pepper(Use freshly ground for the best aroma and flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the springbok fillet for slicing. Wrap it tightly in plastic wrap, ensuring it's a compact, uniform shape. This helps in achieving even, thin slices. Place the wrapped fillet in the freezer for at least 1 hour, or up to 2 hours, until it is firm but not frozen solid. It should be firm enough to slice cleanly.

   ⏱️ 1-2 hours (freezing)
2. 2

   Prepare the dressing. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season lightly with a pinch of sea salt and freshly ground black pepper. Set aside.

   ⏱️ 5 minutes
3. 3

   Slice the springbok. Unwrap the partially frozen fillet. Using a very sharp knife (a mandoline slicer is ideal if you have one and are comfortable using it), slice the springbok as thinly as possible – aim for almost translucent slices. Work quickly to prevent the meat from warming up too much.

   ⏱️ 15 minutes
4. 4

   Assemble the carpaccio. Arrange the thin slices of springbok in a single layer on chilled serving plates, slightly overlapping them. You can create a circular pattern or a more rustic arrangement.

   ⏱️ 10 minutes
5. 5

   Dress and garnish. Drizzle the prepared olive oil and lemon juice mixture evenly over the springbok slices. Using a vegetable peeler or a sharp knife, shave generous pieces of Parmesan cheese directly over the carpaccio. Scatter the drained capers and fresh rocket leaves over the top. Finish with a final sprinkle of flaky sea salt and freshly ground black pepper.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to perfect carpaccio is slicing the meat extremely thin. Partially freezing the meat is crucial for achieving this.
• ✓Use only the freshest, highest-quality game meat available. If springbok is unavailable, consider other lean game meats like venison.
• ✓For an authentic South African touch, consider adding a sprinkle of finely crushed biltong (dried, cured meat) for an extra layer of savory flavor.
• ✓Ensure your serving plates are chilled before plating to help keep the carpaccio cool.

🔄 Variations

• Add a dusting of finely crushed biltong over the carpaccio for a unique South African flavor.
• Incorporate a small dollop of whole-grain mustard or Dijon mustard on the side of the plate.
• Add thinly sliced red onion or shallots for a bit of sharpness.
• A few toasted pine nuts can add a pleasant crunch.

🥗 Nutrition

Per serving