Springbok Leg in Salt Crust with Rosehip Sauce

Rating: 4.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Rosehip sauce:


A delicious strawberry recipe!

(*) For about 10-12 people.

Remove the hip and tube bones from the springbok leg, remove the tendons from the meat and season with black pepper, wrap the leg in a well-watered pork net.

Knead together sea salt and egg white and a tiny bit of water so that it is just wet and easy to shape. Form the salt in the size of the leg about 1cm thick on a baking sheet. Place the leg of pork on it, add the juniper berries, the fir branch and the kumquat slices and cover it evenly with the remaining salt all around.

Place in the oven at 220 °C, bake for 5 minutes, then turn the heat down to 180 °C and bake for another 40 minutes. Remove from the oven and rest for 10 min. so that the gravy does not run out when cutting.

For the rosehip sauce, boil oranges, port wine, raspberry vinegar and juice of one lemon, rosehip pulp and sugar cubes and add game stock, boil repeatedly and add butter with a blender. Season with salt and pepper.

To serve, transfer the leg to a platter, preferably with the salt crust, and in front of the guests, beat the salt crust with a sturdy kitchen knife and carve the springbok leg.

As a side dish, broccoli cooked in salted water with almond butter and sweet potatoes is exceptionally well suited.

Related Recipes: