Recipe for Fire-roasted venison leg, braised kale and honey roasted parsnips

Recipe for Fire-roasted venison leg, braised kale and honey roasted parsnips

Serves 6 to 8

Springbok leg

1 venison leg, thigh bone removed

1 Clove of garlic

2 Sprigs rosemary

6 Sprigs thyme

100 g Pork speck frozen (cut into 5 mm thick strips)

Sea salt and freshly ground pepper

Preparing the Springbok:

Remove the thigh bone from the leg.

Finely chop the garlic, rosemary and thyme, scatter this over the inside of the leg and season well with salt and pepper.

Take a small knife and make small stabs into the leg, stuff these holes with the frozen speck.

Roll the leg back up and tie with butchers string to form a nice tight leg.

Tie a thin stainless steel chain around the tendon. You are going to hang the leg over the fire from this.


100 ml Brandy

100 ml Soy

50 g Sugar

1 tsp Dijon mustard

20 ml Water

1 Tbsp Salt

1 Tbsp Roasted coriander

Bunch of rosemary

Prepare the marinade

Toast and crush the coriander, add all the ingredients in a blender and pulse very quickly to mix.

Use another sprig of rosemary tied to a wooden spoon for brushing the springbok while roasting.

Fire cooking the venison leg

For this you will need a tripod stand with a hook at the top or a stand to hang the springbok from. You want to be able to move it around the fire. You will spin the springbok leg constantly as you brush on the marinade

Make your fire. The aim is to have a nice hot fire to indirectly cook the leg.

Rub the venison with good quality olive oil and season and hang the leg from a hook on a tripod over your fire. Do the 5 second hand test to check how hot the fire is. Place a drip tray at the bottom of the leg and begin spinning it gently. Brush with your marinade every ten minutes.

Keep your fire going with smaller logs and keep testing that the fire isn’t too hot or cold.

Cook for 2 to 2 ½ hours depending on its size, cook the leg to 48 degrees Celsius internally. Rest the leg in the tray that was at the bottom of your leg for 15 min.

Braised kale

2 Bunches of kale

100 g Butter

1 Lemon

100 ml Olive oil

1 Medium onion

2 Garlic cloves


Finely slice the onion and garlic.

Wash and remove the stems from the kale.

Roughly chop the kale and set aside.

Place the butter, olive oil, garlic and onions in a cast iron pan and gently cook over the open fire.

The idea is to just sweat the onions and garlic until they are transparent and soft.

Add the kale, season and place a lid on your pan.Cook the kale gently while stirring occasionally.

If your flame is to hot you will burn the kale. The aim is to have it gently steam till tender. Add some water if the kale is cooking dry to fast. This will take +/- 20min.

Once tender, check seasoning and add lemon juice. Reserve and serve at room temperature.

Fire roasted parsnips

12 Parsnips

100 g Butter

2 tbsp Honey

2 sprigs Thyme


Wash the parsnips using a small brush.

Place in a foil bag/pillow with butter, thyme and seasoning.

Roast over a medium fire for 30 to 45 min turning continuously. Once soft to the knife prick.

Take out and poor into a cast iron pan.

Add the honey and roast until nicely glazed.  

Carve the springbok leg and dish up with the trimmings. Serve with your choice of 2017 La Motte Syrah or 2017 Pierneef Syrah Viognier.

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