Springbok Carpaccio with Capers and Parmesan
A delicate and elegant South African appetizer featuring thinly sliced raw springbok loin, enhanced with the briny pop of capers, the salty bite of Parmesan cheese, and a peppery flourish of rocket. This dish is best prepared with high-quality, fresh game meat.
🧂 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
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
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
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
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
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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.