I have heard many hunters complain that they don't have a clue what to do with a kudu chine. It looks well nigh impossible to make it scrumptious. I"ve got news for them.
But first things first. I feel forced to share with you the story of the French pin-up girl of the sixties, Brigitte Bardot, who would certainly have spared the Chinese and Vietnamese population the trouble of obtaining illicit rhino horn for you-know-what, who secretly visited the Bosveld and, true to her nature, walked around naked in the bush.
A British hunter saw some movement through the leaves of a tree and shouted: "Are you game?"
And, ever true to her nature, beautiful Brigitte replied: "Yes"
Then the Brit shot her! With his rifle.
But back to another back: for this chine recipe you need a flat-bottom iron pot. And it works best in the oven - pre-heated at 160 ° C.
Now for the chine.
Remove all fat and push a tunnel of about two cm through the spine with a wooden spoon.
Remove all fat from a raw chicken breast and cut in into small strips.
Mix the chicken breast with the white of an egg, biltong powder, cloves and salt and pepper to taste.
Stuff the chicken and biltong mousse into a pipe tube and fill the hollow of the chine with it. Close the open end tightly with a toothpick or a piece of string.
Moderately heat the olive oil in the flat bottomed iron pot and braai the meat a MERE 2 minutes per side. Retain the sauce.
Place the pot in the oven and bake it short of half an hour. Remove and allow to cool down before cutting it into 2 cm slices.
And now for the sauce. Pour a liberal amount of red wine which is later going to make its appearance at the table over the sauce and allow to reduce for a few minutes. Stir in a bit of butter to slightly thicken the sauce.
The pour the sauce over the slices and as my dear brother-in-law, Deon de Wet, always said: "There lies happiness!"
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