Springbok fillet – a surprise from the fire

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The word Springbok entices a lot of emotion for South Africans. Mostly because it is the name of our National rugby team and for those who can remember, it was once our national animal. It certainly stirred up some emotion in me when I had a piece of Springbok fillet straight from the fire the other day. Hopefully by sharing the recipe we could elicit the same emotion!

Here’s what you need:

Springbok fillet
Olive oil
250g mushrooms
250g bacon
2 cups grated mozzarella cheese
String or Toothpicks
Salt and pepper to taste

Here’s what to do:

Cut the raw Springbok fillet open lengthwise
Chop the mushroom and bacon and fry until brown in a little olive oil
Put the fried mushrooms and bacon in the open fillet
Sprinkle the mozzarella cheese over the filling (generously)
Close the fillet and tie together with the string to secure. You can also use toothpicks, but the string works better
Make sure you have perfect coals to braai a fillet (as you would braai any other fillet)
Braai the fillet and season with salt and pepper
Once the fillet is cooked to your preference, remembering that if you are a true South African it is still a bit pink, (and the mozzarella cheese is melted) you can take of off the braai and let it rest for 2 minutes.

Enjoy with your favourite side dishes

Note: Springbok is wild meat and needs a little more seasoning than usual.