Seared Kudu loin with chilli chocolate sauce

Recipe from: May 2010
kudu with chilli sauce

Ingredients 8
Servings 1
Minutes 15 mins


Serving Change
  • 1
    kudu loin
  • Canola oil for searing
  • 1
    bottle of KWV Petite Verdot or good red wine
  • 500
    beef stock
  • 1
    bar of 70-80% cocoa dark chocolate
  • 1
    red chilli
  • 1
    brown sugar
  • Seasoning


15 mins
Preheat the oven to 180 C.
To make the sauce:
Place the wine, stock and sugar in a small pot put it on a medium heat. Let it simmer until it has reduced by half.
Cut the chilli roughly, place it into the pot and simmer for a further 10 minutes.
Take the pot off the heat.
Break up the chocolate and place into the pot to melt into the sauce.
Season with a touch of salt and a good grinding of black pepper.
The kudu loin:
Sear the loin in a pan to seal in the juices.
Place in the oven for 5-10 mins depending on the size and cook to medium rare.
Let the meat rest for 10 mins before slicing it.
To serve, place on a platter with the sauce.


Read more on: roast  |  sauté


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