Kudu fillet with anchovy filling
|1||kudu — fillet|
|30 g||anchovy fillets|
|1 Tbs||fresh parsley — chopped|
|lemon — zest and juice|
|1||eggs — whites only|
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.
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