Springbok Curry (Venison)

This Springbok curry is slow cooked to let the flavours blend together and the meat become tender and virtually fall of the bones. While in Australia, new Zealand and the Western world venison usually refers to deer or  

flesh of other wild animals, in South Africa game or venison meat is known as meat from a variety of different antelopes like Eland, Bontebok, Blessbok, Kudu, the famous Springbok, as well as other wild animals like the wildebeest and the warthog that are indigenous to the country. 

Preparation time: 15 minutes 
Cooking time: at least 2 hours 30 minutes
Resting time: at least 4 hours
Total time needed: at least 6 H 45 minutes
Grade of Difficulty: standard


Serves 4

Springbok Curry

For Meat and Marinade

  • 500 gram / 1.1 lbs Springbok ribs, cut into bite sliced chunks (optional - use other antelope or game meat of your choice instead)
  • 2 tbs soy sauce
  • 1 tbs dark balsamic vinegar
  • 2 tbs tomato sauce
  • 4 tbs olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tsp plain paprika powder
  • 1/2 tsp cumin seeds
  • 1/2 cup of raisins
  • 2 sprigs of rosemary

For the Curry

  • 4 medium sized onions, peeled, halved and cut into thin slices
  • 1 tbs of coconut oil
  • 4 cloves of garlic, peeled and chopped fine
  • 2.5 cm / 1 inch piece of fresh root ginger, peeled and grated
  • 100 gram / 3.5 oz green beans, ends chopped off
  • 1 leek, cleaned and chopped into rings
  • 1 tbs. of red masala paste, this paste is a great help when you want to save some preparation time and it can be kept fresh in the freezer for up to 6 month. (optional - use 2 red cayenne chillies, chopped fine instead)
  • 2 tomatoes, quartered
  • 2 cups of water
  • 1 tsp. salt
  • Black pepper, freshly ground to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala


  • Add the oil to a large pot or pan and place it on the stove
  • Turn hot plate to medium heat and warm up the oil
  • Add the onions, cover with lid and braise them for about 10 minutes or till they begin to change color, stirring them a few times during this time to prevent them from burning
  • Add meat and marinade to the pot and braise all for another 10 minutes, stirring the ingredients a few times
  • Add ginger, garlic, tomatoes, red masala paste, salt, pepper, turmeric and water to the pot, stir all ingredients and partially cover with lid
  • When the curry begins to boil, reduce the heat and let it gently simmer for 2.5 hours, stirring it a few times during the process (If the curry becomes to dry add some more water)
  • Add the green beans, make sure they are covered by the gravy, cover with lid and let the curry gently simmer for another 30 minutes
  • Add the garum / garam masala, mix curry well, cover with lid and switch of the stove
  • Let the curry rest for 5 minutes before you serve it hot with potatoes, sweet potatoes or steamed rice

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