Name: Matumi venison fillet
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 kg game fillet; lemon juice fresh; 250.00 g bacon streaky; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 250.00 g brown mushrooms sliced; 500.00 ml cream fresh; 5.00 ml stock powder beef; 30.00 ml cornflour; 50.00 ml water; 3.00 ml soy sauce; 1.00 ml paprika; sea salt and freshly ground black pepper; 4.00 cheddar cheese thin slices

Recipe Disclaimer

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Ingredients (14)

1.00 kg	game — fillet
	lemon juice — fresh

SAUCE

250.00 g	bacon — streaky
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
250.00 g	brown mushrooms — sliced
500.00 ml	cream — fresh
5.00 ml	stock powder — beef
30.00 ml	cornflour
50.00 ml	water
3.00 ml	soy sauce
1.00 ml	paprika
	sea salt and freshly ground black pepper
4.00	cheddar cheese — thin slices

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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.