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Bacon wrapped kudu fillet

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 9
Servings 6


  • 2
    kudu fillets
  • 12
    rashers of bacon
  • oil for frying
  • 3
    cooking pears, peeled, halved and pitted
  • 500
    orange juice
  • 125
    white wine
  • 50
  • 80
    redcurrant sauce (or more as needed)
  • 50
    red wine


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.

Read more on: shallow-fry

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