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Smoked Carpaccio

Karoo Gold Smoked Springbok Carpaccio 1/2 packet
Extra Virgin Olive Oil  2 teaspoons
Freshly Squeezed Lemon Juice  1 teaspoon
Avocado, sliced about 5mm thick 4 to 6 slices depending on size
Garlic 1 or 2 cloves
Capers 4 to 6
Onion, thinly sliced about a 1/4 depending on size
Fresh Chilli and/or Peppadew, thinly sliced
Parmesan cheese, shaved
Black pepper, freshly ground

The Recipe

Crush the garlic and mix with olive oil and lemon juice on each plate (use enough to cover the plate well). Arrange slices of carpaccio and avocado on the plate. Garnish with thinly sliced onion, capers, sliced chilli, peppadew, parmesan and ground black pepper. Allow it to stand for about 20 minutes for the flavours to develop before serving.


The Recipe

Karoo Gold Springbok Sirloin 150 to 200g per serving
Olive Oil
Dry Red Wine
Crushed Garlic
Fresh Rosemary
Freshly Ground Black Pepper

Allow the sirloin to defrost. Sauté the sirloin in a griddle pan with a little olive oil. Add the rosemary and garlic near the end of the cooking process. Remove the sirloin when done (Rare to Medium), let it rest for a few minutes. Deglaze the pan with the wine and season the sauce with salt and pepper.


A whole saddle of springbok, neatly trimmed. This cut is just the thing for a formal dinner main course. It is cut a bit longer than a traditional saddle bacause of the relatively small size of a springbok

The Recipe

Karoo Gold Springbok Saddle 1 Saddle serves about 8 to 10
Extra Virgin Olive Oil
Freshly Ground Black Pepper
Freshly Crushed Juniper Berries
Lemon Zest

Allow the saddle to thaw properly. Using a very sharp knife, remove the silverskin. Cut the sinews between the spinal processes, this prevents the saddle from curling during cooking. Paint the saddle liberally with olive oil. Coat it with the pepper and juniper berries (the oil helps the spices to stick). Sprinkle on the lemon zest. Place on a rack in a preheated oven at 180°C and roast for about 20 to 30 minutes, depending on the size of the saddle. If you have a meat thermometer, stop roasting at an internal temperature of 60°C. The meat should be pink. Carve into thin lengthways slices. (Tip for the chef: There are tiny succulent fillets on the underside.)

Leg Steaks Tendernade™

Steaks cut from the leg, treated with our Tendernade™ process to give you a tender and juicy steak. These steaks are cut generously thick. It is the ideal product for a quick, easy to prepare, gourmet meal.

leg steaksThe Recipe
Karoo Gold Leg Steak Tendernade™ 1 per serving
Lime Juice, freshly squeezed 1/2 a lime
Olive Oil 4 tablespoons
Honey 2 or 3 tablespoons
Hazelnuts, chopped 1 handful
All quantities are per serving

Allow steak to defrost. Sear in a very hot griddle pan with a little olive oil. Baste with a mixture of lime juice and olive oil in equal quantities while cooking. Be careful not to overdo the steak (Don't cook it past medium)Once the steak is cooked and resting, make the sauce by stirring the honey, the rest of the olive oil and the hazelnuts, into the juices left in the pan. As soon as the sauce is combined and caramelised to a golden brown colour, pour it over the steak and serve.

Deboned legWhole Deboned Leg Tendernade™

A whole, deboned leg treated with our Tendernade™ process to maintain its juicy tenderness. This cut is suitable for roasting, sautéing, barbecuing or braising.

The Recipe
Karoo Gold Leg Tendernade™
Olive Oil
Garlic, crushed

Defrost the leg completely. Combine the olive oil, honey and garlic to make a basting sauce. Grill the leg in a hot oven, or barbecue over hot coals. Baste frequently with the mixture. Use a meat thermometer placed in the middle of the thickest part and stop cooking when it reaches 60°C. Allow it to rest for a few minutes before carving.

Kebabs Tendernade™

kebabsThese are made from carefully trimmed venison treated with our Tendernade™ process for optimum tenderness and flavour. Vacuum packed in a delicious Lemon & Herb marinade that can be used as the base of a sauce. This fast cooking product is ideal for grilling, sautéing or barbecuing.

The Recipe
Karoo Gold Kebabs Tendernade™ 10 Kebabs per packet

Allow Kebabs to defrost. Grill the kebabs over a hot fire, or in a griddle pan. Be careful not to overcook them. The remaining marinade could be used as the base for a sauce.

Billi bitsBilli Bits™

Billi Bits™ is our patented crisp dried venison snack. It goes down very well with cold beer. It is an ideal, very low fat, high protein alternative to the usual potato crisp. Try it with a dip.

The Recipe
Karoo Gold Billi Bits™ Plenty
Cold Beer Lots
Friends As many as you can manage
Television Switched on to your favourite sports channel
Sift friends well and discard those that are incompatible with any of the other ingredients. Mix in all the rest of the ingredients. Enjoy.

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