Springbok Leg in a Weber with Mushroom Sauce
- 1 Springbok leg
- 250ml orange juice
- 250ml lemon juice
- 250ml olive oil
- 3 cloves garlic, crushed
- 20ml mixed herbs
Mushroom Sauce Ingredients
- 1 onion, chopped
- 150g button mushroom sliced
- 60g butter
- 30ml cake flour
- 250ml chicken stock
- 250ml cream
- Salt and freshly ground pepper
- 30ml sherry
How to Make It
Sauté onions and mushrooms in butter and remove from the pan.
Add the flour to the pan juices and stir to make a soft paste.
Remove from the stove and add the liquid.
Return to the stove and whisk continuously, until thickened.
Simmer on low heat for 5 minutes.
Add mushrooms and onions and simmer for a further 5 minutes.
Season with salt and pepper then add sherry before serving.