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Kudu slices on potato rounds

Recipe from: 8/7/1997 12:00:00 AM
Ingredients 8
Servings 6


  • 125
    chopped garlic
  • 250
  • salt
  • 1
    medium-sized potato per person, peeled and coarsely grated
  • oil
  • 1
    loin of kudu
  • rashers of bacon


Slowly heat the garlic and cream, simmering until the garlic is tender. Add salt to taste. Set aside and keep warm. Squeeze the potato to remove any excess moisture. Place a small metal ring shape in a pan and add enough oil to cover the ring shape three-quarters of the way up. Heat the oil until hot and spoon the potato into the ring, spreading evenly with a spatula or spoon. Fry until the potato just turns brown, turn and fry until done. Remove from the pan and drain on paper towelling. Lightly oil a ridged cast-iron pan and heat until very hot. Slice kudu loin into 5 cm-thick slices and wrap each slice in a rasher of bacon. Fry in the heated pan until rare or medium-done. (It takes about 5 minutes on each side for medium-done.) Place the potato cake on a hot plate and place the kudu slice on top. Pour the garlic sauce around and serve with vegetables in season. Serves 6.

Read more on: shallow-fry

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