Springbok fillet in the veld under the stars – Food & Home Magazine

Ingredients

• Marinade
• 500ml (2 cups) full-bodied red wine
• 30ml (2 tbsp) fresh rosemary
• 30ml (2 tbsp) meat rub
• 60ml (¼ cup) olive oil
• pinch of salt and pepper
• 1 whole springbok fillet (or similar-sized antelope), cut into 5cm-thick medallions
• <h3>Himalayan salt block</h3>
• Himalayan salt, crushed in pestle and mortar
• freshly ground black pepper, to taste
• 5ml (1 tsp) fresh thyme leaves
• 1 bunch fresh rosemary, to garnish