Springbok fillet

Name: Springbok fillet
Yield: 7 servings
Cuisine: Braai
Ingredients: 1.00 springbok fillet; 0.00 vinegar diluted with water; 500.00 ml salad dressing French; 0.00 sea salt and freshly ground black pepper; 2.00 garlic cloves, crushed; 250.00 bacon streaky

7 servings

Rate this recipe

Venison

By Food24 November 03 2009

Print Recipe

833

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (6)

1.00	springbok — fillet
0.00	vinegar — diluted with water
500.00 ml	salad dressing — French
0.00	sea salt and freshly ground black pepper
2.00	garlic — cloves, crushed
250.00	bacon — streaky

Tap for ingredients

Method:

Rinse the fillet in vinegar water.
Marinate it in the French dressing for two days in the fridge, turning twice a day.
Remove the meat from the marinade and rub well with salt, pepper and garlic.
Wrap bacon rashers around the fillet and secure with cocktail sticks.
Braai over hot coals for 10 to 15 minutes or until the bacon is crisp and the fillet is still pink on the inside (braai time of course depends on the size of the fillet and the heat of the coals).
Carve into slices and serve with potato wedges, mixed salad and a glass of red wine.