BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
Ingredients & Preparations
1 x Springbuck or Impala leg from Farm Butcher Kieren.
150g cocoa powder
4 tablespoons salt
2 teaspoons dried red pepper flakes
1 teaspoon ground cloves
2 tablespoons brown sugar
2 tablespoons olive oil
About 800g of a combination of fresh green- and red pepper, mushrooms and onions.
For Chocolate sauce
250 ml water
4 tablespoons cocoa powder
6 tablespoons sugar
60 ml butter
8-10 sprigs of Thyme
Leg of Springbuck
Make 3/4" long cuts into the leg, about 1/2" deep.
Coat the leg generously with the marinade, cove and leave for 12 hours in a cool place.
Preheat an oven to 220 Degrees
Place leg in a deep roasting dish in the oven and cook for 30 minutes.
After 30 minutes, turn heat down to 170 degrees and cook for a further 1 hr 20 minutes.
Pierce meat with skewer to test, if juices are pale pink, meat is ready
Remove from oven and let rest for 10 minutes.
Add the Thyme and water to a pan, bring to boil and simmer for 30 minutes
Add cocoa powder and sugar and boil until thickened. Stir in the butter.
Combine and fry in a hot pan in butter for 3 minutes.