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The end result of the Antilope in the Sahara!

Step 1: Ingredients of the Apricotschutney

The ingredients are:

* Dried abricots
* White raisins
* Pumpkin
* Almonds
* Honey
* Yellow curry
* White balsamic
* Sushi vinegar
* White wine vinegar


Step 2: Cut in Brunoise

1) Cut the pumpkin, abricots, Raisins and Almonds in brunoise.

Step 3: Bake!

Bake the pumpkin, almonds, white raisins and abricots whit the white wine vinegar.

 

Step 4: Mix the Ingredients

Mix the pumpkin, abricots, raisins and almonds whit the honey and the white balsamic.

Step 5: Salting the Antilope

Salting the antilope.

Step 6: Marinade of the Antilope

Ingredients:

* Olive vinegar
* Madagaskar chocolate
* Browned almonds

Step 7: Dry the Antilope

Dry the Antilope for 2 hours.

Step 8: Gel of Abricots and Lemon

Ingredients:

* Salt
* Pepper
* Lemon
* Coulis of abricots
* Unique agar
* Unique binder

Step 9: Almonds Cream

Ingredients:

* Milk
* Water
* Sherry vinegar
* Ferment garlic
* Lemon juice
* Olive oil
* Parmazan cheese
* Almonds

Step 10: Bread Pudding

Ingredients:

* White bread without crust
* Milk
* Parmazan
* eggs
* Yellow curry
* Pepper
* Salt
* Onions
* Pumpkin rasp
* Lemon rasp
* White balsamic

 

Step 11: First Sighting | Shiraz 2009

We chosen this wine!
Oh my goodness, this looks fantastic!
A lot of savory South African dishes contain fruit, or fruit related things like jams or chutney, and it is very delicious.
Great instructable, looks delicious! <br><br>Springbok is delicious. But impala is even better, in my opinion.

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