Recipe courtesy of Chef Kobus van der Merwe.
11⁄2 lbs venison loin, finely sliced
60 ml nara or pumpkinseed oil
12 shards crisply baked nara (or freshly picked seaweed)
bitter leaves from the garden, like chicory, endive, celery tops
12 purple pea flowers
- Dress bitter leaves with nara or pumpkinseed oil and kombucha vinegar.
- Arrange slices of springbok loin on 6 plates.
- Top with the dressed bitter leaves, seaweed shards, and pea flowers.
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