Pepper Crusted Eland Loin with Garlic Sauce - Fleisherei, Biltong@ZA & Meat@ZA, South African biltong and fresh meat at its best!
Pepper Crusted Eland Loin with Garlic Sauce

"These loins are not very fatty, and a few minutes in a scorching hot pan with a little roasting time in a very hot oven made the meat super tender and moist. " - Anina (

Fleisherei Test Drive Comments:

Make the most of our seasonal stock of venison meats, with this deliciously peppery Eland loin. Zucchini fries are amazing - you have to give them a try.

Serves: 4-6

  1. First off, preheat the oven to 200 degrees Celsius. Add the garlic to the oven - roast your whole garlic by encasing it in foil and drizzling it with a little olive oil for about 30 minutes.

  2. Then, heat your grill pan until very hot, rub the eland loin with olive oil and seal the meat by turning it every few seconds until brown.

  3. Add the crusted pepper corns on the top side of the meat and transfer the pan to the hot oven for 3 - 5 minutes. Remove from oven and leave to rest.

  4. For the garlic sauce; melt the butter in a saucepan, add the flour and whisk it through making a paste.

  5. Add the milk little by little, while whisking.

  6. Cook until the sauce boils and thickens – add more milk if necessary. Remove the garlic from the oven and scoop out two of the soft cloves – add it to the sauce and mix it through.

  7. For the zucchini fries; heat some oil in a small pot. Dip the zucchini fries in coconut flour, then in the egg and then in the coconut and parmesan 'crumbs'. Fry until golden.

  8. Serve slices of Eland loin with garlic sauce and zucchini fries. Serves two – with leftovers.

Crusted Eland Loin with Garlic Sauce

Pepper Crusted Eland Loin with Garlic Sauce
Recipe and images from Used with permission


For the meat:

For the garlic sauce:

For the zucchini fries:


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