Springbok duo with morels – Food & Home Magazine

Ingredients

• 50g umami paste
• 400g springbok loin
• 20g dried morels
• olive oil, for frying
• 4 springbok shanks
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 small carrot, chopped
• 30ml (1 tbsp) celeriac, chopped
• 250ml (1 cup) red wine
• 250ml (1 cup) beef stock
• 100g polenta
• <h3>Relish</h3>
• oil, for frying
• 4 peaches, pitted, peeled and sliced
• 5ml (1 tsp) smoked chillies
• 60ml (¼ cup) white wine vinegar
• 15ml (1 tbsp) sugar
• salt, to taste