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Ingredients
- 75 gm Butter, (2 1/2oz)
- 750 gm Springbok loin, (venison can be substituted) (1 3/4lb)
- 200 gm Mielie meal, (polenta can be substituted) (7oz)
- 300 gm Peeled and diced pumpkin, (11oz)
- 200 ml Pinotage wine, (7fl ounce)
- 150 gm Finely diced onion, (5 1/4oz)
- 1 sm Bunc sage, finely shredded
- 150 gm Fresh ceps, (5 1/4oz)
- 200 ml Demi glace, (7fl ounce)
- 100 gm Freshly grated parmesan cheese, (4oz)
- 200 ml Double cream, (7fl ounce)
- 50 gm Sea salt, (2oz)
- Â Â Black pepper
- 1/4 tsp French mustard
- 175 ml Extra virgin olive oil, (6fl ounce)
- 300 ml Water, (11oz)
Directions
- Place pumpkin in a sauce pan and cover with water. Add in the butter and a tsp of salt. Bring water to the boil and cook the pumpkin till soft. Drain well and put to one side.
- bring 300ml (10fl ounce) of water to the boil in a large saucepan. Once water is boiling, add in a tsp of salt, 200ml (6.6fl ounce) of double cream and the miele meal. Stir with a whisk while cooking. Add in the grated Parmesan and the shredded sage. Once the mieli meal is cooked, remove from the heat and keep covered.
- For the pinotage sauce, sweat the minced onion in a little extra virgin olive oil. Once translucent/soft, add in the wine and cook till reduced by half. Add in the demi glace and cook for a couple more min. Add in the mushrooms and continue cooking for another 2-3 min. Check the sauce for seasoning, adding salt and pepper to taste.
- Heat a ribbed pan till almost smoking. Once warm, put the whole loin in the pan, turning after about 2 min. Cook till ready - approx 4 min for rare to med, 8 to 10 min for meduim well. Remove the meat from the pan once cooked and allow to rest for a few min before serving.
- Mix the cooked pumpkin into the mielie meal, heat gently and check for seasoning, adding salt and pepper to taste.
- Spoon the mielie meal onto a dinner plate. Slice the meat and arrange on the plate with the mielie meal. Finally, spoon the mushroom and wine sauce around the meat and the mielie meal and serve.
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