Grilled Springbok chops

Name: Grilled Springbok chops
Total time: 1800 s
Yield: 4 servings
Cuisine: South African
Ingredients: 4 spingbok chops; leaves Handfull of sweet basil; 2 tsp lemon; 50 g butter; Salt and pepper; Roughly chopped onion; Roughly chopped bell pepper

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Considering the fact that venison has less fat, pan searing it help lock in some of the moist, and also allowing it to absorb the flavours from the peppers, basil leaves and the butter

This was my first time preparing a game meat, was pretty impressed with the results, I look forward to trying shanks, ribs and some stew of game meat

#grillforday

Considering the fact that venison has less fat, pan searing it help lock in some of the moist, and also allowing it to absorb the flavours from the peppers, basil leaves and the butter

This was my first time preparing a game meat, was pretty impressed with the results, I look forward to trying shanks, ribs and some stew of game meat

#grillforday

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Considering the fact that venison has less fat, pan searing it help lock in some of the moist, and also allowing it to absorb the flavours from the peppers, basil leaves and the butter

This was my first time preparing a game meat, was pretty impressed with the results, I look forward to trying shanks, ribs and some stew of game meat

#grillforday

Considering the fact that venison has less fat, pan searing it help lock in some of the moist, and also allowing it to absorb the flavours from the peppers, basil leaves and the butter

This was my first time preparing a game meat, was pretty impressed with the results, I look forward to trying shanks, ribs and some stew of game meat

Saved

Ingredients

30 minutes

4 servings

4spingbok chops
leavesHandfull of sweet basil
2 tsplemon
50 gbutter
Salt and pepper
Roughly chopped onion
Roughly chopped bell pepper

Saved

Steps

30 minutes

1

Season the chops with salt and pepper, and allow to sit for few minutes
2

Add, the roughly chopped bell pepper and onion and leaves, On medium pan sear the chops, I did this in attempt to lock in the moist just before I went to the grill, I took into consideration that venison had less fat so I wouldn't wish to serve a cardboard dry like meat in any day... pan sear each side for roughly 5 minutes.. this will also help the meat absorb flavours
3

Add a spoon of butter on top of each chop and leave on the grill and smoke for roughly 20 minutes, then ready to serve
4

For a South African style chisanyama serve with butter dumpling and chakalaka, for steps on how to make these follow my other recipes !! Do enjoy