Ahron,
If the meat tends to be gamey tasting I would go with a soak in buttermilk first. I know this works with venison or any other gamey meat. If it is fairly lean and possible tough, although I wouldn't think a Springbok would be tough since it is a small animal, I would probably recommend the SV method for the initial cook. Then sear and make a nice pan sauce with some kind of berries. I like akruckus' advice on this part. Depending on how much you have, the pastrami route would also be good. You always make some killer pastrami.
What ever you do, keep us posted with pictures.
Art