Gemsbok fillet with grape and orange sauce

Recipe from: 6/17/1992
recipes, venison

Ingredients 14
Servings 4
Time

Ingredients

  • 1
    whole gemsbok or springbok fillet
  • butter
  • salt and milled pepper
  • 300
    g
    green grapes
  • nuts of your choice
  • SAUCE
  • 2
    oranges, juice
  • 1
    onion
  • 15
    ml
    butter
  • 190
    ml
    strong beef stock
  • 40
    g
    butter
  • 1
    ml
    salt
  • 1
    ml
    milled pepper
  • 1
    ml
    cayenne pepper
 

Method

 
Brown fillet on all sides in butter. Season and set aside.
Reserve some grapes for garnish (warm before serving).

SAUCE:
Liquidise remaining grapes and mix with orange juice.
Grate onion and fry quickly in 15 ml (1 tbsp) butter.
Add fruit juices and boil sauce vigorously.
Add beef stock and allow to boil for a while.
Add remaining butter and stir continuously until sauce becomes thick and smooth.
Add seasoning.
Slice fillets quite thickly and pour sauce over.
Decorate with warm grapes and nuts. Serve with potato cakes.
 

Read more on: shallow-fry  |  recipes
 

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