Bacon wrapped kudu fillet

Name: Bacon wrapped kudu fillet
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kudu fillet; 12.00 bacon rashers; oil for frying; 3.00 pears peeled, halved, pitted; 500.00 ml orange juice; 125.00 ml wine white; 50.00 ml sugar; 80.00 ml redcurrant sauce; 50.00 ml wine red

6 servings

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venison

By Food24 November 03 2009

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Ingredients (9)

2.00	kudu — fillet
12.00	bacon — rashers
	oil — for frying
3.00	pears — peeled, halved, pitted
500.00 ml	orange juice
125.00 ml	wine — white
50.00 ml	sugar
80.00 ml	redcurrant sauce
50.00 ml	wine — red

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Method:

1. Poach the pears in the orange juice, white wine and sugar until soft.
2. Clean the fillets by removing the thick, outer sinews.
3. Cut both fillets into medallions and wrap each one in bacon. Secure the bacon with a toothpick.
4. In a pan, heat some oil and place the medallions in the hot pan. Fry until almost cooked. Remove.
5. Heat the redcurrant sauce with the red wine and ladle it into the hollowed pears.
6. Serve warm with the kudu medallions.