Recipe: Smoked Springbok Carpaccio

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P1160816This recipe comes to us from Sossusvlei Desert Lodge – a stunning lodge set in one of Namibia’s most scenic and wondrous areas.  We visited most recently in May and are figuring out how to get there again soon.

In addition to delicious food, the lodge has quad-biking on the sand dunes, guided walks, interesting wildlife (oryx, aardwolf, hyenas and more) and some of the darkest night skies on earth.  There is an
P1160864observatory onsite, as well as a resident astronomer, so you actually get to have a celestial safari as well.  We’ve never seen stars like this anywhere else!

This recipe will give you a taste of things, but we’d suggest you get yourself to Namibia to try it all first hand.  It’s an incredible destination!

Smoked Springbok Carpaccio with Summer Greens
Adapted from ‘A Kitchen Safari
Serves 4

12oz smoked springbok (or smoked beef, ham, salmon, or game meat of choice), very thinly sliced
1 bunch green asparagus, blanched
15oz can cannellini beans, rinsed and drainedP1160892
1 head fennel, thinly sliced
3.5oz arugula leaves
1 ripe avocado, sliced
Zest of 1 orange
1/3c olive oil
2 tsp lemon juice
1/2 c basil leaves, julienned
3 tsp white wine vinegar
salt and freshly ground pepper, to taste

Arrange carpaccio evenly over four large plates. Halve the blanched asparagus lengthwise. Toss asparagus, beans, fennel, arugula, avocado, orange zest, olive oil, lemon juice, basil and vinegar together. Season with salt and pepper. Arrange salad over the carpaccio and add more basil leaves on top if desired.

Photos © Gretchen Healey
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