To make spring buck leg carpaccio , use the leg meat only if it is very fresh, properly trimmed, and ideally deep-frozen first for easier slicing. Thinly slice it, then serve it cold with simple seasoning, olive oil, lemon, capers, rocket, or parmesan; several springbok carpaccio recipes use that style of preparation.

How to do it

  1. Trim away all sinew, silver skin, and fat.
  2. Chill or partially freeze the meat so it slices paper-thin.
  3. Slice across the grain with a very sharp knife.
  4. Arrange on chilled plates.
  5. Dress lightly with olive oil, lemon, salt, and pepper.
  6. Add rocket, parmesan, or feta if you want a more modern version.

Safety note

Carpaccio is raw meat, so only use meat from a trustworthy source and keep it very cold while preparing and serving. If the leg meat is tough or not intended for raw use, a springbok loin or fillet is usually easier and more suitable for carpaccio, and some recipes explicitly use fillet or loin instead.

Simple serving idea

A clean version would be: thin springbok slices, olive oil, lemon juice, sea salt, black pepper, capers, rocket, and shaved parmesan.

TL;DR

Use very fresh springbok leg, trim it carefully, freeze it briefly, slice it ultra-thin, and keep the dressing simple. If you want the most tender result, springbok loin or fillet is a better cut than leg for carpaccio.