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Springbok meat refers to the meat obtained from the springbok, which is a small to medium-sized antelope found in southern and southwestern Africa. The springbok is known for its distinctive jumping behavior, hence its name. It is also the national animal of South Africa.

How to cook springbok meat

Springbok meat is highly regarded for its quality and flavor. It is lean and tender, with a slightly gamey taste. The meat is dark red and has a fine texture. It is considered a delicacy in many parts of Africa and is commonly used in traditional dishes.
Springbok meat is often prepared by grilling, roasting, or braising. It can be used in various recipes, including stews, steaks, sausages, and jerky. Due to its low fat content, it is important not to overcook springbok meat to maintain its tenderness and juiciness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine South African


  • 1 to 2 pounds of springbok meat (steaks or medallions)

  • Salt and pepper (to taste)

  • Olive oil or cooking oil (for searing)

  • Butter (optional, for additional flavor)

  • Fresh herbs (such as rosemary or thyme, optional)

  • Garlic cloves (optional, for added flavor)


  • Preparation:
    - Remove the springbok meat from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour to allow it to come to room temperature. This ensures even cooking.
    - Season the meat with salt and pepper on both sides. You can use your preferred seasoning blend or marinade as well.
  • Searing the meat:
    - Heat a skillet or frying pan over medium-high heat and add a drizzle of olive oil or cooking oil.
    - Once the pan is hot, carefully place the springbok meat into the pan. If using garlic cloves or herbs, you can add them to the pan as well.
    - Sear the meat for 2 to 3 minutes on each side, or until nicely browned. This will help seal in the juices and create a flavorful crust.
  • Cooking to desired doneness:
    - After searing, reduce the heat to medium-low and continue cooking the springbok meat to your desired level of doneness.
    - For rare meat, cook for about 3 to 4 minutes per side.
    - For medium-rare, cook for about 4 to 5 minutes per side.
    - Adjust the cooking time based on the thickness of the meat and personal preference. Remember that springbok meat cooks quickly and can become tough if overcooked.
  • Resting the meat:
    - Once cooked to your liking, remove the springbok meat from the pan and let it rest on a cutting board or a warm plate for a few minutes. This allows the juices to redistribute and results in a more tender and flavorful meat.
  • Serving:
    - Slice the springbok meat against the grain into thin strips or medallions.
    - You can serve it as is or with your preferred side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.



Springbok meat is lean, so take care not to overcook it. It is best enjoyed when cooked to medium-rare or medium. Additionally, it's always a good idea to consult local guidelines and recommendations for handling and cooking game meats, as they may vary based on your location.
Please note that the hunting and consumption of springbok is regulated in many countries to ensure the conservation of the species.


Serving: 50g
Keyword Springbok meat
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