Meat
Ground
Ground springbok is minced meat for burgers, sauces, meatballs and pies. Small African antelope yields lean, fine, slightly sweet game meat. Very lean species need added fat for juiciness. Keep cold, season boldly with coriander seed, vinegar, pepper, apricot and red wine, do not overwork patties, cook thoroughly in mixed dishes.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 73.5 mg
- Sodium 58.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 61.1 g
- Energy 198 kcal
- Water 61.1 g
- Protein 22.2 g
- Fat 11.9 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.02 g
- Polyunsaturated Fat 1.04 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.95 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 332 mg
- Major Minerals 330 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.95 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Ground of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Export loins and biltong packs reached European specialty shops; ground of springbok took a named place in that kitchen trade.
Export loins and biltong packs reached European specialty shops. Cooks treated ground of springbok as a cut with its own timing and sides.
As springbok cookery specialised, ground was portioned and sold ready for the pan. Export loins and biltong packs reached European specialty shops.