Who here has a good recipe for Gemsbok/ Oryx Steak?

Question

Can you please give me a good recipe for Gemsbok/ Oryx steak, Please?

Answer 1

*Gemsbok Fillet Steak

4 x 220g Gemsbok Fillet Steak

200g English spinach

500ml Demi glace

50g Red currant jelly

100g mixed wild mushrooms

200g polenta

200ml chicken stock

Trim gemsbok fillet of all excess fat and sinew.

To make the polenta bring chicken stock to the boil, slowly pour in the polenta, whisking continuously. Bring back to the boil and simmer gently for 2-3 minutes.

To make the demi glace and redcurrant jelly to the boil reduce by half. In a hot pan seal the meat on all sides and place in pre heated oven for 6 minutes or until medium rare.

Plating: place a spoon of the polenta in the centre of your plate. Top with some baby spinach. Place your fillet on top. Drizzle with some of your reduction. Finally, finish with some sautéed wild mushrooms, a parmesan crisp and a sprig of chervil.

*Gemsbok fillet with grape and orange sauce

1 whole gemsbok or springbok fillet

butter

salt and milled pepper

300 g green grapes

nuts of your choice

SAUCE

2 oranges, juice

1 onion

15 ml butter

190 ml strong beef stock

40 g butter

1 ml salt

1 ml milled pepper

1 ml cayenne pepper

Brown fillet on all sides in butter. Season and set aside. Reserve some grapes for garnish (warm before serving). SAUCE: Liquidise remaining grapes and mix with orange juice. Grate onion and fry quickly in 15 ml (1 tbsp) butter. Add fruit juices and boil sauce vigorously. Add beef stock and allow to boil for a while. Add remaining butter and stir continuously until sauce becomes thick and smooth. Add seasoning. Slice fillets quite thickly and pour sauce over. Decorate with warm grapes and nuts. Serve with potato cakes.

*

Country-Fried Venison Steak

1/2 cup all-purpose flour

1/2 teaspoon salt or to taste

Freshly ground black pepper

2 pounds Oryx Steak (cut into four individual portions), about 1/2-inch thick

1/3 cup vegetable oil#

Milk Gravy (recipe follows)##

# You can substitute bacon grease

Preheat oven to 150 degrees F. Remove any fat on the steaks.

In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides.

In a large frying pan  (I use my cast-iron frying pan) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and sear the steaks 4 to 5 minutes per side or until golden brown, moving them with tongs a little so they don't stick to the bottom (add additional vegetable oil if needed). Use a meat thermometer to test for doneness. NOTE: Do not overcook as wild game meat has a tendency to become less tender very quickly if overcooked or cooked at too high a temperature.

For best grilling results, cook steaks according to a Cooking or Meat Thermometer. Remove steaks from frying pan 5 degrees before your steak reaches the desired doneness. Let steaks rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

When steaks are cooked, remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.

##Milk Gravy:

2 tablespoons pan drippings

1 tablespoon all-purpose flour

2 cups milk, heavy cream or evaporated milk, room temperature

Salt and freshly ground black pepper

In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the venison steaks.

ENJOY :-)