Picnic Roll

The meat you use should contain pieces of shin, as the natural gelatine promotes the setting process. Use a good hash recipe (see p. 138) to prepare flaked meat, rather than cubes. As the dish is served cold, flavour well. Remove sinews and all those tough bits not easily cut. Allow meat to cool but not set. Place a rectangle of wax paper on your working surface, and cover with a layer of cling wrap. Spoon meat onto it, and press down. Follow with another layer of cling wrap. Roll it carefully with a rolling pin, keeping it as rectangular as possible, until about 1 cm thick (remember, it will crack if too thick, and break if too thin).

Stir 1/2 cup of fresh, chopped, red pepper into a dish of cream cheese with roasted peppers. Blanch young fresh spinach quickly and cover with ice cold water. Drain and pat dry with paper towel. Remove the top layer of cling wrap from the meat. Spread with an even layer of the cream cheese mixture. Arrange a single layer of spinach leaves on top of cheese. Using the waxpaper and cling wrap as a guide, carefully roll up the meat roll. Wrap the meat roll in cling wrap, place in a French loaf tin (to maintain the shape) and leave for ± 5 hours in the fridge to set. Roast about 3/4 cup sesame seed in the oven until golden brown. Allow to cool. Remove plastic and roll meat in sesame seeds. Serve with good bread and a delicious salad.

Springbuck Roll Rib

Glaze sauce
15 ml lemon juice
15 ml soya sauce
125 ml apricot jam
125 ml sherry

Mix and baste rib. Serve

with canned quinces, cauliflower with

cheese sauce and pumpkin fritters

Serves 10

1 springbuck rib, boned (this is easy, but if you lack the confidence, ask your butcher!)
250 g mixed dried fruit
250 g bacon
salt and pepper to taste
2 cloves garlic, crushed
wine to sprinkle the meat
meat stock
olive oil
string to bind the rib

Marinade the garlic for twenty minutes in the olive oil, to absorb the flavour. Rub the entire rib with the garlic-flavoured olive oil and season with salt and pepper (bear in mind that you use bacon for the filling, so do not use too much salt). Place strips of bacon across the rib. Alternate rows of each of the following: dried apples, peaches and pears to cover the whole rib (do not use the apricots, as they tend to be sour). Roll the rib and secure with string. Rub the outside of the rib with olive oil. Heat oil in a pan and seal the rib on all sides to prevent loss of meat juices. Place the rolled rib on tinfoil, with the shiny side on the inside. Sprinkle lightly with wine; season with salt and pepper. Place two of the rib bones on the foil with the meat and roll them up with the meat (to enhance the flavour). Transfer the meat into a casserole and add a little water, so that the rib steams in its own juices and not in the water. Add water, if necessary, to prevent burning. The cooking period will be determined by your preferred degree of doneness.  Once the rib is done, remove the foil, to brown the rib or baste with the glaze*. Leave the rib to rest in a warming drawer and remove the string. Slice and make a gravy with the pan juices to serve with the meat.

Springbuck Leg prepared in a weber

Serves 6-8

1 springbuck leg, well ripenedmarinade
250 ml mango or orange juice
250 ml fresh lemon juice
250 ml olive oil
salt and freshly ground black pepper to taste
1 clove garlic, crushed
10 ml mixed herbs

Mix all the ingredients for the marinade and leave to stand for a day. Sieve the marinade and infuse the leg with it, a day before preparation. Place the leg in the Weber for ± 1 hour or until a meat thermometer measures an internal temperature of 60°C-70°C.

It should preferably still be pink inside. Leave the leg to rest for a few minutes, before slicing and serving.To infuse the leg Use a large syringe with a thick needle if a commercial syringe is not available. This leg is not de-boned and, even if it is marinaded for up to three days, the marinade will not penetrate the leg, but only be effective on the outer surface; therefore rather infuse the marinade. Serve with this mushroom sauce.