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.
1 kudu fillet
All the above to be measured to personal taste.
250 ml red wine
170 ml oil
"Â¢ Make eight slits on both sides of the fillet and insert a slice of garlic in each slit.
"Â¢ Sprinkle the meat with mixed herbs, parsley, ginger and mustard powder.
"Â¢ Rub into fillet.
"Â¢ Pour over red wine, oil and barbeque spice.
"Â¢ Wrap in tin foil and leave 24 to 48 hours in fridge.
"Â¢ Roast uncovered at 200Ãƒâ€šÃ‚Âº C for about 35 to 45 minutes.
"Â¢ Check readiness by slicing into fillet.
"Â¢ Serve immediately.
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