Matumi venison fillet

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 1
    kg
    game fillet
  • fresh lemon juice
  • SAUCE
  • 250
    g
    streaky bacon
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 250
    g
    fresh brown mushrooms, sliced
  • 500
    ml
    fresh cream
  • 5
    ml
    beef stock powder
  • 30
    ml
    cornflour
  • 50
    ml
    water
  • 3
    ml
    soy sauce
  • 1
    ml
    paprika
  • salt and freshly ground black pepper
  • 4
    thin slices Cheddar cheese
 

Method

 
Marinate the portions of venison fillet in a little lemon juice while making the sauce. Chop the bacon and fry in a pan along with the onion, garlic and sliced mushrooms. Add the cream and heat slowly while stirring continuously. Mix the beef stock powder and comflour with the water to form a paste. Stir into the cream and bring to the boil once more, stirring continuously. Add the soy sauce, paprika, salt and pepper, and simmer slowly until the sauce is slightly thickened. Grill the fillet over hot coals or a gas braai until done. Just before removing the meat from the grill, top each portion with a slice of Cheddar cheese and leave on the heat until the cheese has melted slightly. Serve the venison with the sauce, a baked potato or chips, and fresh vegetables. Serves 4.
 

 

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