Kudu fillet with anchovy filling

Recipe from: 9 September 2015
recipe, braai, venison

Ingredients 8
Servings 6
Time 00:10

Ingredients

  • 1
    kudu fillet, 6 cm thick
  • 1/2
    cup
    breadcrumbs
  • 30
    g
    anchovies, chopped
  • 1
    Tbs
    capers
  • 1
    Tbs
    parsley, chopped
  • juice and grated zest of one lemon
  • 2
    Tbs
    butter
  • 1
    egg white
 

Method

00:15
 
Use a thin, sharp knife to make an incision along the length of the fillet to form a pocket. Don’t cut right through.

Combine the rest of the ingredients and use a spoon to scoop it into the pocket.

Make sure the coals are very hot and braai the fillet about 15 cm above them for seven minutes a side. Rest the meat under a sheet of foil for 10 minutes before you slice it.

TIP:

Only season your venison with salt once you’ve removed it from the coals, otherwise it will dry out the meat.

Recipe reprinted with permission of Go! Magazine
Text: Dion Grebe Image: Myburgh Du Plessis

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