VIEWING
Gemsbok served on creamy polenta with port reduction


RECIPE OVERVIEW

Gemsbok Loin (Size as desired)
Mango Atchar
Streaky bacon/ pancetta

Clean and trim the gemsbok loin of all sinew.
Remove hard mango shells from the atchar and discard.
Blend the atchar till fine.
Spread a few layers of cling film on a work surface and arrange the bacon.
Spread a thin layer of mango atchar over the bacon.
Put the gemsbok loin on the bacon and wrap tightly.
Allow to rest in the fridge for 2-3 hours.
Slice 200-250g portions and and fry on a hot skillet.
Finish in the oven till medium rare.

For the polenta:
250g polenta
500ml water
500ml milk
cup of polenta
Salt to taste
Bring water up to the boil.
Whisk in the polenta and cook for 2 minutes .
Add the cheese and cook for a further 3 minutes.
Season to taste and add cream to adjust the consistency

To serve:
Place polenta in the centre of a plate.
Slice the gemsbok in half on the slant and arrange on the polenta.
Drizzle with the port reduction and garnish with beetroot and sweet potato crisps.

WINE MATCH: Ken Forrester Shiraz Grenache