R223.39 Incl. VAT
R223.39 Incl. VAT
- Delivery Information
- Additional information
Individually packed frozen loin available only during hunting season
Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.
Our friendly staff will contact you to confirm delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Paarl & Franschhoek – Tuesday
Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.
Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.
False Bay Area – Wednesdays.
BBQ Springbok Loin and Roasted Sweet Potato recipe
A super simple recipe for Springbok and Sweet Potatoes on the braai
±1 kg Springbok loin
2 – 3 tbsp olive oil
Course salt & pepper
A drizzle of balsamic vinegar reduction (thyme flavoured )
4 orange sweet potatoes, wrapped in foil
Get your braai ready. Put the foil-wrapped sweet potatoes around the edge of the hot coals, turning every once in a while.
Rub the olive oil over the meat and sprinkle the salt and pepper over it.
Stick your paw over the grill, about a few centimeters away and if you can hold it there for a few seconds, its ready!
Chuck the loin on the grill, 4-5 minutes a side (you can cook it for longer but it would be a bit chewy and lose its gorgeous flavour)
Check the sweet potato by stabbing it through with a sharp knife. It should go right through and then its ready.
Pull the meat off the braai, cover it loosely with foil and rest it for 10 minutes. This ensures the glorious juices inside reabsorb instead of running everywhere when you cut it.
Pull out the sweet potato, and open the little parcels. You can add a bit of olive oil and salt to them.
Slice your meat and drizzle it the syruppy balsamic reduction. Serve with the parcels and enjoy!