Medallions From the Springbok

Preparation of the medallions from the springbok: cut the medallions to size, season with salt and pepper on both sides. Put the meat in a greased hot frying pan and sear on both sides, then put it in a stove heated to 150 °C and fish it out after 5 minutes.

Preparation of the biltong crust: make Mie de pain – without the crust finely crumbly grated fresh white bread. Melt butter and add to the Mie de pain form. Season heavily with salt and freshly ground pepper and fold in the thinly sliced biltong. Roll in plastic wrap and secure with aluminum foil.

Preparation of the code tatanka sauce: fry the bones in a little fat with the paruerene (tendons and meat trimmings produced when the pieces of meat are parred) until they have acquired color. Add the chopped vegetables and fry them. Add the paradeis pulp and sauté, extinguish with red wine and beef broth. Add spices as you like and make it until it is reduced to 1/3.

Preparation of the potato gnocchi: Remove the peel from the potatoes, cut them into pieces and make until they are cooked. Then press them through a potato ricer. Add the rest of the ingredients and knead by hand until a smooth dough is obtained. Put the dough in two spoonfuls and cook in boiling water.

Preparation of the toasted vegetables: Toast the vegetables. Only the two

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