Kudu fillet with anchovy filling

6 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
Surprisingly yummy. The salty filling complements the meat.

By Food24 June 01 2015
2
SHARES
1.9k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

1 kudu — fillet
1/2 cup breadcrumbs
30 g anchovy fillets
1 Tbs capers
1 Tbs fresh parsley — chopped
lemon — zest and juice
2 Tbs butter
1 eggs — whites only
Tap for ingredients
Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.