BUCKWHEAT VENISON

impala

fresh basil

chopped pecan nuts

balsamic vinegar

whitewine

cream

onion

buck wheat

eggs

milk

seasoning

salad greens

tomato salsa.

Using a well matured piece of loin from an Impala cut into strips, marinate in balsamic vinegar, fresh basil and crushed pecan nuts. One of my favourite pancakes is made with buck wheat, I used to eat these in a place in London many years ago called the Asterix & Obelix, using this type of flour to make this pancake provides a much better flavour and texture with this dish. Make the white wine sauce as earlier described, flash fry the impala strips taking care not to burn, the balsamic because of the high sugar content has a tendency to caramelise. Wrap the impala in the pancake and pour the cream sauce around it, to finally compliment the meal place on the side of the plate some mixed salad greens tossed in a tomato salsa.

country : Swaziland

course : meat dish

source : http://members.nbci.com/_XMCM/swazihotel/foresters/cuisine/venison.html