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Benutting/Utilization


Roast Kudu Fillet
12 Aug 2015
[In Afrikaans]

Latest News

On a recent visit to Polokwane, I was treated to a roast Kudu fillet that certainly had me raving - and begging for more.

As a matter of course I had to ask for the recipe and I"m happy to share it with Pot-Shot readers.

Ingredients:

1 kudu fillet
sliced garlic
parsley
mixed herbs
black pepper
ginger
barbeque spice
mustard powder
All the above to be measured to personal taste.
250 ml red wine
170 ml oil

Method:

"¢ Make eight slits on both sides of the fillet and insert a slice of garlic in each slit.
"¢ Sprinkle the meat with mixed herbs, parsley, ginger and mustard powder.
"¢ Rub into fillet.
"¢ Pour over red wine, oil and barbeque spice.
"¢ Wrap in tin foil and leave 24 to 48 hours in fridge.
"¢ Roast uncovered at 200º C for about 35 to 45 minutes.
"¢ Check readiness by slicing into fillet.
"¢ Serve immediately.


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