Meat
Shoulder
Springbok shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Small African antelope yields lean, fine, slightly sweet game meat. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies with coriander seed, vinegar, pepper, apricot and red wine.
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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 11.7 g
- Saturated Fat 5.18 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.98 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.4 mg
- Sodium 62.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 56.9 g
- Energy 198 kcal
- Water 56.9 g
- Protein 21.7 g
- Fat 11.7 g
- Saturated Fat 5.18 g
- Monounsaturated Fat 4.98 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.39 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 376 mg
- Major Minerals 375 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.39 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Shoulder of Springbok: composition reflects this culinary part relative to the whole ingredient.
History
Springbok became a braai and restaurant game staple in South Africa; shoulder of springbok took a named place in that kitchen trade.
Fine dining plated springbok carpaccio and rare loins. Cooks treated shoulder of springbok as a cut with its own timing and sides.
As springbok cookery specialised, shoulder was portioned and sold ready for the pan. Springbok became a braai and restaurant game staple in South Africa.