Eland Fillet with Lamb and Pork Brawn – by Pasch du Plooy

            For the Eland fillet you will need

            1 150g eland fillet 

            2 cloves garlic fresh, crushed

            2 bay leaves

            4 leaves sage

            4 knobs of butter

For the curried pork and lamb brawn you will need

            6 pig’s trotters

            2 whole springbok necks

            1 yellow onion, quartered

            2 carrots, diced

            4 whole cloves

            6 black peppercorns

            12 allspice berries

            4 tablespoons fresh coriander, finely chopped

            Salt and pepper for seasoning

            1 cup sweet mild curry paste


Clean the trotters thoroughly of all hairs. Add the all meat, vegetables and spices to a large pressure cooker. Cover with 2.5 liters of cold water. Bring the pressure cooker to full pressure and cook for 60 minutes. Allow the pressure cooker to depressurize and the meat to cool until it can be handled. Strain the stock and remove the vegetables, spices and meat. Remove the skin and all the bones from the trotters.  Remove all the meat from the lamb neck. Chop the meat coarsely.

 Add the strained stock to a large pot and bring to the boil over medium-high heat. Reduce the liquid by half. Add the meat and stir in the curry paste. Season with salt and pepper. Continue to boil the brawn for another 15 minutes then add the chopped coriander.  Pour the brawn into a large terrine mold, set and slice before serving


Heat a cast iron pan till almost smoking hot. Brush you fillet portion with herb infused olive oil and season with salt and pepper. Sear the fillet in the pan till brown on both sides, about 60 seconds on each side without moving it. Now add the herbs and butter to the pan and finish in very warm oven for 5 minutes basting with the heated butter every minute or so.


Garnish with truffled potato croquettes, confit pearl onions, sautéed wild mushrooms, pickled carrot coulis and red wine jus.

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