Springbok Fillet in Blueberry Sauce

For the springbok fillet in blueberry sauce, first prepare the blueberry sauce.

For the sauce, caramelize the powdered sugar in clarified butter, finely dice the shallots and sauté briefly together with the diced greens.

Add game stock and red wine. Add bay leaf, juniper berries and blueberry syrup and let the sauce reduce. To finish, thicken the sauce with cornstarch and add the whole blueberries. Season the sauce with orange juice, salt and pepper and keep warm.

For the springbok fillet, preheat the oven to 160 degrees. Sear the fillets in hot clarified butter on both sides, seasoning with salt and pepper on both sides. Place in an ovenproof dish, cover and roast in the oven for about 30 minutes. Remove the meat from the oven and let rest for about 10 minutes before serving.

Serve the springbok fillet with the blueberry sauce.

Preparation Tip:

The springbok fillet in blueberry sauce goes very well with napkin dumplings. Alternatively to the springbok fillet you can also use ostrich fillet.

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