Springbok, croquettes with beetroot, strawberries and pepper jus. Delicious.

Good day (evening in my case) Steemians!
I meant to post this yesterday, but the "back-to-work hangover" was real. Real bad.

This is another one that is not for the faint of heart.
I know that some of my new American friends have some weird and wonderful meat to cook with, and thought I'd share something that's quite uniquely South African.
As usual, this recipe is in "Restaurant format". So if anything confuses, please do not hesitate to ask.

Springbok, croquettes with beetroot, strawberries and pepper jus

Springbok loin (120 -130g) lightly peppered
CROQUETTES
750g Mash
25g Butter
2 Egg Yolks

-Combine all the ingredients
-Roll on a floured surface to desired size
-Cut, freeze and crumb

Pea puree:
500g peas frozen
500ml cream reduced by half
Potato puree, enough for desired consistency

Blanche peas in boiling water until just soft, then shock in ice water.
Place in thermomix(blender), add cream and blend until smooth.
Add potato puree and mix until desired consistency.
Strain through chinois and season.

Roast some beetroot, and skin them. Slice into cubes.
Quarter some strawberries.

For the Pepper jus:
2 onions, sliced
1 carrot, sliced
1 celery stick, sliced
1 leek, sliced
10 garlic cloves, chrushed
1 bay leaf
3 sprigs thyme
10 black peppercorns
5 white peppercorns
250ml red wine
250ml brandy
250ml port
2ltr Demi glace
1 ltr chicken stock
30ml green pepper corns, crushed

Brown mirepoix and aromatics
Add brandy and flame, add wine and port and reduce
Add stocks and reduce
Add green peppercorns and infuse
Strain

You can cook the springbok loin to your liking. I find that grilling to medium rare, letting it rest for 5mins, and then bringing up to medium in a hot oven works best.

You can plate this however you want, but heres something we used to do with it.

As always, all questions are welcomed!

Cheers for now.
J