Char grilled fillet of Impala with wild rosemary Langarm reduction

07 December, 2012

INGREDIENTS

2kg Fillet of Impala

MARINADE

150gr rosemary

1table spoon crushed black pepper corns

4 carrots finely chopped

2 whole onions chopped

1 bunch table celery chopped

10 bay leaves

750ml red wine (not sweet) dry

250ml olive oil

SAUCE

1 bunch of fresh rosemary

1kg bones from the game

10 chopped unpeeled garlic cloves

4 chopped unpeeled onions

4 whole chopped celery

1kg tomato paste (or fresh tomatoes)

2 bottles of Solms-Astor Langarm (wine)

METHOD OF PREP

• Braise or roast the bones until golden brown.

• Add the vegetables and rosemary to the bones and keep roasting or braising  untilvegetables are tender.

• Add tomato paste, stir well, and deglaze with one of the red wine bottles.

• Add water, bring to boil, reduce stock by 50%, strain , place stock back on heat, 

 bring to boil .

• Then add the last bottle of red wine,  reduce by 50%, adjust seasoning and consistency as needed.

METHOD

• Chargrill the impala fillet on both sides till it is medium to rare. Don’t forget to season the meat

• Let the meat rest for several minutes

• Stir fry julienne of peppers, carrots and baby marrow in a wok

• Plate up the vegetables first in the middle of the plate, add the impala fillet on top, 

 finish off with the Langarm reduction and decorate with a rosemary sprig. ENDS