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Springbok leg with thai papaya salad

Springbok leg with Thai pawpaw salad

Game is becoming more and popular in South African restaurants these days, and we just love its wild, earthy taste. Serve it up and impress your guests right at home with this fusion dish.

Serves 8 // COOKING TIME 100 mins, plus marinating time

1 pawpaw, peeled and seeded
2 tbsp brown sugar
12 sprigs thyme
3 tbsp olive oil
2 tbsp soy sauce
1 tbsp Dijon mustard
Salt and black pepper
1.6 kg springbok leg, deboned
2 tbsp vegetable oil
1 bulb garlic, halved
120g cherry tomatoes, quartered
100g mung bean sprouts
20g coriander, chopped
20g mint
1 red chilli, seeded and sliced
Juice of 2 limes
2 tsp caster sugar

1. Preheat oven to 160°C.
2. Place half the pawpaw, brown sugar, leaves of 6 thyme sprigs, 2 tbsp oil, soy sauce and mustard in a food processor. Pulse until smooth. Season.
3. Place the purée and the springbok in a large ziplock bag. Marinate for at least four hours, or overnight.
4. Heat the vegetable oil in a pan over medium heat. Brown the springbok all over. Transfer to a roasting tray.
5. Season the springbok, then add the remaining thyme and the garlic. Cover with foil and roast for 1 hour, or until cooked through. Remove from the oven and allow to rest for 20 minutes with the foil still on.
6. Chop the remaining pawpaw and place in a bowl. Add tomatoes, bean sprouts, coriander, mint and chilli.
7. Mix the remaining olive oil, lime juice and caster sugar. Pour over the salad, toss to coat, and season.
8. Carve the springbok and drizzle the roasting juices over. Serve with the pawpaw salad.

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