A filet is the most ordinary piece of meat in any animal's carcass. Its popularity is mostly due to its soft texture. A T bone is the juiciest by a long shot. To freeze a fillet, is to waste it. It must be eaten fresh.
So,when on the hunt, use the filet of the shot animal right there on the hunting farm and as soon as possible after the event. Keep in miknd that meat can last at least 21 days if it has been properly hung. But upon preparing it,you have to flavour the filet to really do it justice. Forget this recipe at your peril. Any filet is useful, and then some!
The filet oats shcnitzel
Mix 3 cups of oats with 1,5 cups cake flour. Add quarter of a cup of salt and a whole cup of thyme. Should you use fresh thyme, make it 1,5 cups. Mix 4 eggs in a flat dish. Put a pan on the fire and add sun flower oil to cover the entire bottom. Cut the filet in portions not too too thick. Flatten it slightly with a meat hammer. Should you use small game such as springbok, cut the filet in three and work with the length of the filet.
Dip the fillet in the egg, roll it well in the oats mixture and remember, it should be a mere flash in the pan - no more than three minutes per side. The hotter the fire, the thinner the filets should be cut. Serve with onion caramelised in butter.
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