Name: Pan-Fried Springbok Loin Steak Served on Isijingi with a Pi
Ingredients: 75 g Butter; (2 1/2oz); 750 g Springbok loin; (venison can be; ; substituted) (1; ; 3/4lb); 200 g Mielie meal; (polenta can be; ; substituted) (7oz); 300 g Peeled and diced pumpkin; (11oz); 200 ml Pinotage wine; (7fl oz); 150 g Finely diced onion; (5 1/4oz); 1 sm Bunc sage; finely shredded; 150 g Fresh ceps; (5 1/4oz); 200 ml Demi glace; (7fl oz); 100 g Freshly grated parmesan cheese; (4oz); 200 ml Double cream; (7fl oz); 50 g Sea salt; (2oz); Black pepper; 1/4 ts French mustard; 175 ml Olive oil; (6fl oz); 300 ml Water; (11oz)

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	New, Superchefs	1	servings

INGREDIENTS

75	g	Butter; (2 1/2oz)
750	g	Springbok loin; (venison can be
		; substituted) (1
		; 3/4lb)
200	g	Mielie meal; (polenta can be
		; substituted) (7oz)
300	g	Peeled and diced pumpkin; (11oz)
200	ml	Pinotage wine; (7fl oz)
150	g	Finely diced onion; (5 1/4oz)
1	sm	Bunc sage; finely shredded
150	g	Fresh ceps; (5 1/4oz)
200	ml	Demi glace; (7fl oz)
100	g	Freshly grated parmesan cheese; (4oz)
200	ml	Double cream; (7fl oz)
50	g	Sea salt; (2oz)
		Black pepper
1/4	ts	French mustard
175	ml	Olive oil; (6fl oz)
300	ml	Water; (11oz)

INSTRUCTIONS

Place pumpkin in a sauce pan and cover with water. Add the butter and a tsp
of salt. Bring water to the boil and cook the pumpkin until soft. Drain
well and put to one side.
bring 300ml (10fl oz) of water to the boil in a large saucepan. Once water
is boiling, add a tsp of salt, 200ml (6.6fl oz) of double cream and the
miele meal. Stir with a whisk while cooking. Add 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 chopped onion in a little olive oil. Once
translucent, add the wine and cook until reduced by half. Add the demi
glace and cook for a couple more minutes. Add the mushrooms and continue
cooking for another 2-3 minutes. Check the sauce for seasoning, adding salt
and pepper to taste.
Heat a ribbed pan until almost smoking. Once hot, put the whole loin in the
pan, turning after about 2 minutes. Cook until ready - approx 4 minutes for
rare to med, 8 to 10 minutes for meduim well. Remove the meat from the pan
once cooked and allow to rest for a few minutes 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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