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We don’t even have words to describe how delicious this Impala roast is. Try it when you have a little time to marinade the impala, else increase the roasting time on a lower heat.



250g bacon cut into strips

1 cup red vinegar

2 teaspoons salt

2 teaspoons brown sugar

Handful of raisins

2 large garlic cloves, chopped

1 teaspoon ground black pepper

1 teaspoon ground ginger

For the marinade:

1 chopped onion

1 bay leaf

6 whole cloves

3 cups of red wine

2 teaspoons of oil

For the glaze:

4 teaspoons of apricot jam

2 teaspoons of flour

4 teaspoons of sherry


Place the bacon, 2 teaspoons red vinegar, 1 teaspoon salt and 1 teaspoon brown sugar in a small container and marinate for around 45 minutes.

Make holes in the Impala roast with a sharp knife and insert raisins, garlic and bacon.

Mix pepper, ginger, remaining salt and sugar and rub all over the meat.

Mix the Marinade ingredients with the rest of the vinegar and pour into a pot, large enough for the meat. Let the marinade cook in the pot on the stove and then add the meat, turning it as you cook and seal the meat for around ten minutes. Remove from the heat and let the meat and marinade cool down and leave it in a cool place for 24 hours, turning it in the juices every few hours.

Place the meat in a roasting pan with a cup of marinade and place it in a 220 degree Celsius oven for ten minutes. Turn the heat down to 180 degrees for the remaining baking time of approximately 10 minutes for 500 grams of meat, adding marinade when you like.

Mix the flour, jam and sherry and spread it over the meat during the last ten minutes of baking, in order to make a beautiful glaze.

When you remove the roast from the oven, let the meat rest for 15 minutes before serving, so as to allow the juices to push back into the fibres.

Source: Proud Hunter

Placement: Tiana Botes/ Watertand Resepte vir Oud en Jonk.

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