Kudu slices on potato rounds

YOU
6 servings
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venison

By Food24 November 03 2009
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Ingredients (7)

GARLIC SAUCE
125.00 ml garlic — cloves, chopped
250.00 ml cream
salt
1.00 potatoes — peeled, grated
oil
1.00 kudu — loin
bacon — rashers
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Method:

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.



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