When my friends over at Biltong@za sent me a gorgeous eland loin, I felt a little terrified and excited all at once. See, even though I am a full bred ‘boeremeisie’ – I am not very fond of game or venison meats. My mom and gran used to make venison pies after every single hunting season my Dad encountered. All I remember was the ghastly smell of cloves and aniseed filling up the house as they cooked kilos and kilos of game meat (and bones) for their pies.
But, I have to admit, this piece of Eland loin turned out to taste pretty much like beef, strange enough. These loins are not very fatty, and a few minutes in a scorching hot pan with a little roasting time in a very hot oven made the meat super tender and moist.
And these Zucchini Fries are simply to die for on their own – easy to whip up for a delicious low carb lunch.
The team at Biltong@za don’t always stock game, so if you are in the mood to go all ‘wild’ in the kitchen, give them a buzz to find out what they have in stock, since it is a speciality meat that is seasonal in availability.
Feeling adventurous?
Go on and visit your nearest Biltong@za store to inquire about these amazing cuts of venison. I can vouch for amazing quality and top notch service from them every single time. Sneak a peak at their facebook page as well, for ridiculous specials they have every month – Have a good one!
| Prep Time | 10 min |
| Cook Time | 25 min |
| Servings | servings |
- 15 ml olive oil
- 1 kg eland loin
- 3 tablespoons black pepper corns crushed
- salt to season
- 1 whole garlic clove tops sliced off
- 1 tablespoon olive oil
- foil to wrap
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- salt and black pepper to season
- 2 cups zucchini sliced into wedges
- 1/2 cup coconut flour
- 1 large egg whisked
- 1/2 cup desiccated coconut
- 1/2 cup grated parmesan
- oil to fry
Ingredients Meat
Garlic Sauce
Zucchini Fries
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- First off, preheat the oven to 200 degrees Celsius.
- Add the garlic to the oven - roast your whole garlic by encasing it in foil and drizzling it with a little olive oil for about 30 minutes.
- Then, heat your grill pan until very hot, rub the eland loin with olive oil and seal the meat by turning it every few seconds until brown.
- Add the crusted pepper corns on the top side of the meat and transfer the pan to the hot oven for 3 - 5 minutes. Remove from oven and leave to rest.
- For the garlic sauce; melt the butter in a saucepan, add the flour and whisk it through making a paste.
- Add the milk little by little, while whisking.
- Cook until the sauce boils and thickens – add more milk if necessary.
- Remove the garlic from the oven and scoop out two of the soft cloves – add it to the sauce and mix it through.
- For the zucchini fries; heat some oil in a small pot.
- Dip the zucchini fries in coconut flour, then in the egg and then in the coconut and parmesan 'crumbs'. Fry until golden.
- Serve slices of Eland loin with garlic sauce and zucchini fries.
