Kudu fillet with anchovy filling

6 servings Prep: 10 mins, Cooking: 15 mins By Food24
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Ingredients (8)

1 kudu — fillet
1/2 cup breadcrumbs
30 g anchovy fillets
1 Tbs capers
1 Tbs fresh parsley — chopped
lemon — zest and juice
2 Tbs butter
1 eggs — whites only
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Method:

Use a thin, sharp knife to make an incision along the length of the fillet to form a pocket. Don’t cut right through.

Combine the rest of the ingredients and use a spoon to scoop it into the pocket.

Make sure the coals are very hot and braai the fillet about 15 cm above them for seven minutes a side. Rest the meat under a sheet of foil for 10 minutes before you slice it.

TIP:
Only season your venison with salt once you’ve removed it from the coals, otherwise it will dry out the meat.

Recipe reprinted with permission of Go! Magazine
Text: Dion Grebe Image: Myburgh Du Plessis

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